Archive for May, 2015

Donut Muffin Magic

May 2, 2015

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The latest craze has donuts combined with croissants and the result is a cronut. I have yet to try this magical concoction but I decided to do some baking mating of my own. I wanted to make the girls a baked donut recipe I had seen on my go to site – King Arthur Flour. But it required a special donut baking pan and I could not even improvise that contraption. So I surfed around the site further and found a donut muffin recipe. This sounded like the perfect marriage to me – the shape of a muffin but the texture and flavors of a donut. So I made it for breakfast today and I am happy I did. Donut muffins are simple and quick to make. They are not fried and you know what is in them so you don’t have to feel guilty, especially with only 280 calories.

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The result is a muffin that is light, buttery, fluffy and delicious. It is not heavy or dense like a typical muffin batter. Plus with the addition of the sugar and cinnamon on top and the nutmeg in the batter, it has the flavor of a cinnamon sugar donut. It almost tasted like a sugar cookie muffin to me because my moms sugar cookies have similar spices. I like how you brush the tops with melted butter and then sprinkle the cinnamon sugar mix. I actually just dipped my muffins right into a bowl with the mix. I think you could even add other toppings if you wanted to make a variety of “donuts” – like chocolate glaze, sprinkles, or powdered sugar. It was a big hit with the little humans in my house too. So if you get the weekend craving for donuts, try this from scratch version that won’t disappoint!

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after brushing with butter, before dipping in cinnamon sugar mix

Doughnut Muffins

batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk

topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

nutrition information
Serving Size: 1 muffin (85g) Servings Per Batch: 12 Amount Per Serving: Calories: 280 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 50mg Sodium: 250mg Total Carbohydrate: 38g Dietary Fiber: 1g Sugars: 18g Protein: 5g

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