Monday, September 27, 2010

Donut muffins

This recipe has been floating around the blogosphere for a while now. I saw Teauna, the author of From Cupboard to Cupboard post about them, twice, and knew that it was time to make them. If you haven't done so already, please do check out Teauna's site, she has some fantastic recipes, everything I've tried from her was delicious! Thanks Teauna for another delicious recipe!

These yummy little treats are really easy. They mix up in less than 5 minutes and take about 15 minutes to bake. So in less than 30 minutes you can have fresh baked donut muffins for your family. I was able to get mine made while the coffee brewed and the bacon fried. They made for a fun and delicious breakfast.

The muffins themselves are gently spiced with nutmeg and cinnamon. After they bake you dip the muffins in melted butter and then cinnamon sugar. They have a very tender crumb and texture is very much like a cake donut, but with out the messy (and high calories) of deep frying. Easy peasy, perfect for lazy Sunday mornings, delicious with coffee or a tall glass of apple cider.

Donut Muffins
makes 6 servings, 2 muffins each
from Teauna at From Cupboard to Cupboard
1 3/4 c AP flour
1 1/2 t baking powder
1/2 t salt (table salt)
1/2 t cinnamon
fresh grated nutmeg, about 1/8t OR 1/2 t dried grated nutmeg
1/3 c oil
3/4 c sugar
3/4 c milk
1 egg

1/3 c butter, melted
1/3 c sugar
1 T cinnamon

Preheat oven to 350F. Spray muffin tin with non stick spray liberally.

In a medium size bowl mix the flour, baking soda, spices and salt. Whisk to incorporate.

In a separate bowl mix the sugar, egg, milk and oil. Whisk well.

Add the wet ingredients to the dry. Stir about 10 times with a rubber spatula until the mixture is wet but lumpy. Lumps are ok, they give the nooks and crannies that muffins are famous for. Do not over mix!!

Pour batter into the muffin tin dividing it evenly amongst the 12 openings. Bake for 15 minutes or until it tests clean with a toothpick. Allow to cool on a cooling rack for 3 minutes before inverting onto the cooling rack.

Dip each muffin top into the butter then immediately into the cinnamon sugar. Roll it around to evenly coat and place on a tray. Repeat with all muffins. You can also dip the bottoms of the muffins in the butter and into the cinnamon sugar, if desired, after coating the tops. Its easier to do this in 2 stages, the muffins tend to get too wet & soggy if you try to dip the entire thing in butter at once.

Mini muffins can be made instead of the larger ones, should yield 24 mini muffins or 12 large size ones.

Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 489.4
Total Fat 23.1 g
Saturated Fat 7.6 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 10.2 g
Cholesterol 29.8 mg
Sodium 330.6 mg
Potassium 49.6 mg
Total Carbohydrate 67.2 g
Dietary Fiber 1.7 g
Sugars 38.2 g
Protein 4.9 g


Sweet and Savory said...

I also make doughnut muffins and they are great. I would like to try yours and do a comparison test for the flavor and texture.

It is such a good recipe, I have a feeling both wold be terrific and there would be a tie.

Jenn said...

I've seen this recipe on like three different blogs... I think the universe is trying to tell me to bake these wonderful little bites!! Yours look amazing :) I didn't realize they were so easy, either....think I'll be making these very very soon!!

Teauna said...

Andrea! Your muffins look amazing! Thanks for linking over to my blog! You're awesome! Keep up the great work! I LOVE your blog!


Siri said...

I will make these, yes I will. Church bake sale coming up and these will be PERFECT!

Anonymous said...

Girl.... I'm loving this recipe!!!

Ananda Rajashekar said...

love ur first pic Andrea, mirror reflection of the muffins is pretty awesome and ofcourse muffins too :)

Design Wine and Dine said...

I knew you were making these - makes my mouth water. Love that 1st photo too!!!!!!

Christy said...

these look delicious--i am going to make these for my next meeting..i would eat too many if i had them lying around the house for a couple of days!

Yenta Mary said...

I need to stop reading your posts before I have breakfast! Bad way to start the day -- I'm having visions of calling in sick to work, just so I can stay home on this dreary, rainy day to bake these!!!

heather said...

when i saw it posted 2 different times on 2 different blogs i knew it was time to make them! one of my favorite muffins and im anxious to try them with apple cider instead of milk. your recipe looks similar to mine...but i use whole wheat flour, and half applesauce for the butter.

twistedkitchen said...

Every time I see this recipe float around, I remember the Kids cookbook I used to cook from when I was just, well, a kid. This recipe was in the "big" Betty Crocker Cookbook, and I remember cooking it with my Mom. It's great!

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