Sunday, September 5, 2010

Doughnuts In A Muffin

This recipe is dedicated to all my doughnut loving friends and family (you know who you are Warren and The Husband).  I like to think they're a wee bit healthier than the greasy, fried doughnut from the corner shop or grocery store, as they're baked.  And as the cook, let me tell you they were a heck of a lot easier to make.  I have attempted homemade doughnuts twice and after the second time, I vowed never to do it again.  It is messy, difficult and needless to say, greasy.

This recipe comes from King Arthur Flour, a really great site for recipes of all kinds.  So, if it's Sunday morning and you don't want to get out of your bathrobe and run out for doughnuts, just make some muffins instead.  And the good thing is, this recipe makes enough for leftovers!

Doughnut Muffins 
(makes 18 muffins)

For the 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
3/4 to 1 ¼ teaspoons ground nutmeg, to taste
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Toppings

Glaze (for six muffins)

1 1/2 tablespoons butter; melted
1/2 cup confectioners’ sugar; sifted
1/2 teaspoon vanilla
1 tablespoon hot water

Cinnamon Sugar Topping (for six muffins)

1 1/2 Tbsp butter; melted
1 Tsp cinnamon
2 Tbsp granulated sugar

Sugar Topping  (for six muffins)

1 1/2 Tbsp butter; melted
Sanding Sugar or Decorator Sugar

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with paper 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, cinnamon, 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.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.   For the cinnamon sugar muffins, dip the muffin crown in butter then dip in cinnamon sugar mixture.  For the sugar coated muffins, dip the muffin crown in butter then sprinkle the top with sanding sugar.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.


whack patti said...

Now don't those look yummy! I have had many, many conversations with W on the merits of certain doughnuts.

Anonymous said...

I can attest that these do indeed taste like real cake donuts. Though edible the next day, they are best when fresh.

The Husband

Anonymous said...

The glazed doughnut muffin looks particularly pretty....and enticing. Wouldn't they be good with an orange or lemon glaze?


The Mulligan Family said...

Genius! Will definitely give these a try. Love all your topping suggestions too!
Cheers, Cindy