Doughnut(Donut) Muffins...with cinnamon sugar. Even though most of the times we try to eat healthier, I still like to bake or cook something that's not the norm in our house. On occasion... not very often. And because I bookmarked this recipe quite awhile back, I thought it would be fun to give the doughnuts a try, and make a batch. I loved the idea of baked doughnuts and have never attempted to make a baked version. Was really curious to see how they would come out. Would they really taste like doughnuts?... Because, you know... some things just don't taste the same when they're not fried.
I quickly looked over the recipe and noticed it wasn't very complicated... and then I got started. The doughnut muffins actually came together in no time at all. I think this would be a wonderful baking project to make with the kids....they'd have a ton of fun dipping the doughnuts in the cinnamon sugar. I'm not so sure how healthy they are...but once in a while, I think it's nice to be able to deviate from the norm and have some fun in the kitchen:).
All I can say is these mini doughnut muffins delivered. They tasted like real doughnuts! Seriously. They were light and tender... and doughnut-like. You'd never know they aren't fried. But then I think the secret in the doughnut-like taste is the nutmeg flavor....and of course the butter...well, maybe the sugar, too:).
I'm thinking the doughnuts would be super cute baked in mini doughnut pans instead of the muffin tins. Can you imagine the possibilities when it would come to decorating them?... dipped in chocolate glaze, sugar glaze, sprinkles, nuts, icing sugar, maple glazed, coconut (oh, why didn't I think of that when I made this batch)... and I'm thinking they'd even be great dipped in cake crumbs. But since I don't have mini doughnut pans, I had to settle for making them into muffins, like the original recipe:). Highly recommend these doughnuts...we just LOVED them! A great recipe to have on hand... Hope you enjoy...
Note: I listed the original version... with my changes in italics and as noted.
Tip: If you really want to make them even more special, opt for piping some jelly or jam in the center...making Jelly Doughnut Muffins. Simply use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam and gently squeeze a bit into the muffin.
You can opt to simply roll them in icing sugar....even quicker.
Because, we didn't want to eat the whole lot, I froze some of the doughnuts (rolled in sugar)....they defrost well. Just bring to room temperature before serving.
You will need: adapted from SeriousEats and originally from Blue Ribbon Cookbook
Muffins: makes about 24 "mini" muffins.... or about 48( 1 TBS batter) extra mini muffins....I have really mini muffin tins:). They would be super cute baked in mini doughnut pans.
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt, or to taste( I used 1/4 tsp)
1/2 teaspoon freshly ground nutmeg*
1/4 teaspoon baking soda
3/4 cup whole milk, at room temperature
2 tablespoons buttermilk, at room temperature
10 tablespoons unsalted butter, at room temperature**
3/4 cup sugar
2 large eggs, at room temperature
*Nutmeg can be quite strong, so I would add it to taste. I used a fresh nutmeg and grated it a few times over a microplane, probably used 1/4 tsp or so.
** Since I didn't have enough butter, I used 7 TBS butter and 3 TBS extra light olive oil
Cinnamon-Sugar Coating: this can easily be adjusted to taste, use less or more cinnamon, sugar, and butter.
1 cup sugar
1 TBS ground cinnamon, or to taste( I used quite a bit less)
8 tablespoons (1 stick) unsalted butter, melted
Directions:
1. Preheat oven to 375 degrees. Grease and flour 2 (12 cup) mini muffin tins....I used 4 really mini muffins tins.
2. In a medium bowl, sift/whisk together the flour, baking powder, salt, nutmeg, and baking soda.
3. In a measuring cup add the milk and then 2 TBS buttermilk. Mix to combine.
4. In a mixing bowl, beat the butter(and oil, if using) with the sugar until light and fluffy.
5. Beat in eggs, one at a time, until just combined.
6. On low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy-ish.
7. Fill the prepared muffin cups to the rim with the batter.
8. Bake until lightly golden and firm to the touch, 15-20 minutes...my muffin tins were really mini, so I baked mine for about 12 minutes or until toothpick came out clean .
9. Let the muffins cool in the pan for 5 minutes and remove.
Coat the Muffins:
1. Combine the sugar and cinnamon in a resealable plastic bag....mix.
2. Brush each muffin with melted butter, making sure you coat the muffin completely . Add the muffin in the bag(with the cinnamon and sugar mixture) and shake well to coat the muffins. Repeat with the rest...
3. Enjoy...with a glass of milk ...or not:).
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