Saturday, February 20, 2010

Doughnut Muffins

It's a doughnut. No wait its a muffin. But it looks like a cupcake! WHAT IS IT?!?
Why its a doughnut muffin!! A what?? Yes its a muffin that is baked like a cupcake but tastes like a doughnut.
I was having a discussion the other day with my friend Kaysie, who is an excellent cook and she loves my baked goods and I told her one of the things I wanted to try next was homemade doughnuts. She told me she had a doughnut muffin recipe that's killer and they're baked in the oven so none of that scary giant pot of hot oil for deep frying. So I looked up some recipes on Google when I got home  and found tons. I saw this one from Baking Bites
and another from this site: 

And decided to go with the recipe from fine cooking because I wanted to make a TON of them not just ten of them. I will add the recipe in at the end of the post.
The recipe started out with lots of butter, sugar and eggs

Then once creamed the wet and dry ingredients get added in alternately and stirred by hand
This is a stiff and sticky batter/dough so stirring was a good workout!
Once the batter was smooth but not over mixed it was time to fill the tins
I am so used to using cupcake liners so it was odd for me to grease and flour the tins but it is an important step so they pop right out of the tins once baked
I made the HUGEST mess doing this. Flour all over me, the pans, the counter, the floor- well you get the idea. But I got the pans covered evenly and that's what matters most

First batch ready for the oven

I got 30 muffins out of this recipe not 24 like stated so I made 6 of each of my kinds I wanted to make sort of like assorted doughnuts so I made 6 of them jelly filled
filled with strawberry jam and then topped with a little more batter

Hmm I guess I didn't take any pics of them fresh out of the oven. Moving on

I set up my topping station while the butter melted ( I forgot to mention how low fat these are NOT!)

powdered sugar, cinnamon sugar, superfine sugar for the jelly ones, vanilla and chocolate glazes

And sprinkles for the glazed ones
Painted on just a touch of melted butter so the toppings would stick

Rolling in cinnamon sugar
superfine sugar for the jelly ones
dunking for the chocolate glazed ones

Here are the cinnamon sugar ones
powdered sugar
Jelly filled with superfine sugar
vanilla glazed with sprinkles aka non pareils
And the chocolate glazed with sprinkles aka jimmies
all packaged up like a box of assorted doughnuts - yet they're a muffin!!

Here is the recipe:
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar, powdered sugar or plain sugar

Vanilla glaze recipe
4 tbsp butter softened
2 1/2 - 3 cups sifted powdered sugar
1 tsp vanilla extract
3-6 tbsp whole milk
mix the butter and sugar together with hand or stand mixer, add the vanilla and the milk a tablespoon at a time until you get the consistency you want.
For the chocolate variation add in 4 oz of melted chocolate either semi sweet or bittersweet. Can be bar chocolate or chips and add to the vanilla glaze

MY NOTES on the recipe: I baked them for about 25 min in my oven. I am thinking my oven runs a little hotter but my little thermometer I had inside my oven broke so I have to get a new one. I checked them at 25 min and they were done. I didn't want to over bake since these are denser and  drier than cupcakes to begin with.  I also made my vanilla glaze a touch too runny and I think clear vanilla extract would be better so it stays a whiter color. I dipped the vanillas first then added the rest to the melted chocolate. The chocolate got pretty stiff it was more like a frosting than glaze. I found a recipe that mentioned keeping the glaze over a pan of hot water ( sort of like a double boiler) to keep it more glaze like and easier to dip. The taste is awesome though!


  1. They look fantastic... I will have to put them on my "to do list"

  2. I have made the cinnamon sugar version of these and they are so good, but never thought about the chocolate & sprinkles or jelly filled. Definitely trying them soon. Your's look so pretty.

  3. I freaking LOVE these!!!!! Seriously!!! The best...ever!!!

  4. can this be turned into a cake recipe?