Dairy Free Donut Muffins

No need for a fryer! This tasty mashup of a cake donut and a muffin is delectably rich and tender, thanks to Country Crock Plant butter with Avocado Oil. Flavored with a hint of nutmeg, these dairy free treats are finished off with a sugar glaze, and, if you're feeling festive, a dusting of sprinkles.

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Prep time15 min
Ready in40 min
PortionsPortions 12
DifficultyEasy

Ingredients

MUFFINS

1 cup granulated sugar
2/3 cup Country Crock® Plant Butter Sticks with Avocado Oil softened
1 large egg room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup full fat oat milk room temperature
1/4 cup Country Crock® Plant Cream room temperature

GLAZE

1 1/2 cups powdered sugar
2 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil melted
1 tablespoon Country Crock® Plant Cream
3 tablespoons full fat oat milk divided
red gel food coloring (optional)
rainbow sprinkles (optional)

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

MUFFINS

Preheat oven to 375 degrees F. Line a 12-well muffin pan with paper liners.
Beat sugar and Country Crock Plant Butter with Avocado Oil Sticks with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla until combined.
Whisk together flour, baking soda, nutmeg, and salt in a medium bowl. Add flour mixture to sugar mixture, alternately with oat milk and Country Crock Plant Cream, beating just until combined. Divide batter among prepared muffin liners (about 1/3 cup each), spreading in an even layer.
Bake until lightly golden and a wooden pick inserted in center comes out clean, 14-18 minutes. Remove pan; let cool completely on a wire rack, 30-45 minutes.

GLAZE

Stir together powdered sugar, Country Crock Plant Butter with Avocado Oil Sticks, Country Crock Plant Cream, and 1 tablespoon of the oat milk until combined. Gradually stir in remaining 2 tablespoons oat milk, 1 teaspoon at a time, until glaze is smooth and holds a trail in bowl for 5-6 seconds before touching agian. Stir in food coloring if using (2 drops for a light pink), until desired color is reached. Spoon and spread glaze over cooled muffins; garnish with sprinkles (if using).

Want to give your donut muffins a little brightness and tang? Try adding a pinch of lemon zest to your batter.

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Dairy Free Donut Muffins