Sunday, March 10, 2013

Donut Muffins

Another Sunday morning, another baking opportunity. Something about waking up on the last day of the weekend makes me want to savor my time off and for me, that means baking.

Last weekend I had a hankering for blueberry muffins and even after a very satisfying batch of heart healthy blueberry muffins, I still woke up this morning with hot, soft, blueberry goodness on my mind. So up I popped to whip up a batch with a twist. I added a dollop of homemade blueberry jam in the center for an bit of blueberry goodness. Verdict? Definitely a winner!

Well, the Husband isn't much of a blueberry muffin fan. This astounds me because I can't imagine any muffin better than a traditional blueberry muffin. Of all the the muffins in the world, blueberry is, in my opinion, far superior to the rest. So to not enjoy a warm, fresh, flavorful blueberry muffin is just plain madness. But what can I say? I love him, weird taste buds and all.

While my muffins were busy baking up in the oven, I decided to try a new recipe I spotted on Pinterest (Just adore that site!). Sugar Donut Muffins caught my eye. For one, I can't figure out if it's really a baked donut or a simple sweet muffin. Which is it? For another, they just. Look. Heavenly. Husband loves donuts. I love trying new recipes. It was a perfect win-win.

Once pulled out of the oven, I tried rolling them in pure white sugar, but my main squeeze and I both agreed it just needed something. We broke out the cinnamon sugar to roll the last batch in and ta-da! We solved the missing flavor!

Pretty good, definitely sweet for a breakfast treat. Next time I'll try mini muffins (bake for 11-12 minutes) for easy ability to pop into one's mouth. Enjoy!

Cinnamon Sugar Donut Muffins
Adaptations to Baking Bites Recipe

(1 3/4) cup of sugar
(1) large egg
(1 1/2) cups flour
(2) tsp of baking powder
(1/4) tsp salt
(1/4) tsp ground nutmeg (Try cinnamon instead if you'd like with the cinnamon sugar) 
(1/4) cup oil
(3/4) cup of milk
(1 1/2) tsp of vanilla (I love vanilla so I added a half tsp)
*(1/2 - 1 1/2) tsp of butter flavoring (I usually add a bit of butter flavoring for some added goodness. Definitely not required though)

(2) Tbsp of melted butter (If you're brushing just the tops, 2 tbsp is great. If you're doing the whole muffin like I did, use 3-4 tbsp of butter)
(1/2) cup of cinnamon sugar

Oven temp, 350. Either grease your muffin pan or throw down some cute cupcake tins.

In a small bowl, beat sugar and egg together until fully mixed.

In a separate bowl, whisk together all dry ingredients (flour, baking powder, salt, and nutmeg/cinnamon). Add the sugar and egg mixture and blend.  Add in the final wet ingredients (oil, milk, vanilla and butter flavor (if desired). Beat well, get those lumps out!

Fill each muffin tin about 3/4 full. If you're using standard tins, you'll fill between 10 and 12. Mini tins will probably fill twice as many. Make sure if you aren't using liners, grease the pan well. Nothing is worse than half a muffin or cupcake stuck in the bottom of a pan.

Pop those babies in the oven for about 15-18 minutes. I found, since I filled mine very nicely, about 18-19 minutes worked for best results. Again, if you're doing min tins, about 10-11 minutes. Make sure you test the batter is fully cooked--a knife/toothpick should come out clean.

After you scoop the muffins from the tin (a spoon works well), brush or, in my case, lightly dip muffins in the melted butter. Roll in sugar and set on cooling rack. If you're doing just the tops, a plate is just fine to let them cool.

Here's the last, but most important part, pour yourself a glass of milk, serve up your muffin on a plate, sit down, and savor every bite. Happy Sunday to you!





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