Over the past few months we've fallen out of our Saturday donut tradition. It's mostly because I'm starving when I get up and don't feel like a. making them and b. waiting the ten minutes for them to bake. It is a goal this summer to get back to that tradition.
Before our donut hiatus, we made these crumb cake donuts. I love cinnamon sugar, especially on a donut. I usually use this muffin mix to make muffins, which disappear in a flash at our house. I decided to try to make them in the donut plans this time. They did not disappoint. Not only were they easy to make they went perfectly with a warm cup of coffee. Enjoy!
1 box of cinnamon swirl crumb cake muffin mix
2/3 cup of water
1. Preheat oven to 350.
2. In a bowl, combine the muffin mix, water and egg. Mix well, getting rid of the clumps.
3. Using a plastic bag (I use sandwich size with a tip cut off) spread the mix into greased donut pans.
*This is the easiest way I have found to put the mix in the pans. It is mess free and makes perfectly round donuts. Make sure they are about 3/4 full.
4. Top the muffin mix with the crumb cake mixture. I made sure I pressed it into the top of the muffin mix.
5. Bake for 20-22 minutes or until a toothpick comes out clean.