5/19/10

doughnut muffins



If you do not make these, I will come to your house politely knock on the door and when you answer...

I WILL KICK YOU IN THE SHINS!

then quickly apologize and then force feed you some of these tasty and delicious morsels until you admit...

YOU WERE WRONG FOR EVER DOUBTING ME!

[cracking my knuckles and swinging my foot menacingly]



I feel that strongly about these little doughnut muffins. How could I not? They are easy to make. You don't have to fry them... so that's not an excuse. Oh yeah and they TASTE JUST LIKE A FRESHLY MADE CAKE DOUGHNUT. And I don't even like doughnuts.

Are you really going to argue with me?

[cracking my knuckles]

I didn't think so.



Imagine the possibilities... for breakfast with your coffee or tea, snack time, dessert or maybe this Saturday for a graduation brunch with these pancakes, sausages, and fresh fruit.


doughnut muffins: blue ribbon cookbook

makes 24 mini muffins

muffins:

3 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
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 plus 2 tablespoons sugar
2 large eggs, at room temperature

cinnamon sugar coating:

1 cup sugar
1 tablespoon ground cinnamon
8 tablespoons unsalted butter, melted

Preheat oven to 375 degrees. Greas and flour 2 (12 cup) mini muffin tins.

In a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In a seperate bowl, whisk together the milk and buttermilk. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set 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 ingredientd are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy, it's ok.

Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to a wire rack set over a baking sheet.

To coat the muffins: Combine the sugar and cinnamon in a paper bag. Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.

Serve warm or at room temperature.

Jelly Doughnut Muffins: Allow muffins to cool and use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam, jelly, or citrus curd, and squeeze into the muffin.

14 comments:

Kristin @ Going Country said...

I'll argue with you. But only because I hate to bake, not because I don't think these would be delicious.

Stay away from my shins. I already have a huge bruise on my leg from sheep wrestling.

Cali said...

oh yum!! these are right up my alley... the kidlets do way better with muffins than they do breads AND they'll be a great alternative to the pumpkin muffins, since i'm having a hard time finding the pumpkin lately.

yay!! thanks chica!! <3

SaintTigerlily said...

Someone is whipping their way through the Blue Ribbon cookbook - should I be buying this???

I'm Cassie.... said...

oh greaaaaat. It's 8:19 am and I was just thinking how I need to get back to the gym. Well, after eating these I will definitely have to get back to the gym. :)

Quick question, I don't have buttermilk, I know I can make it-but I want to make these right now-anyway I can substitute heavy cream or milk? Please say yes.

krysta said...

cassie... i would do heavy cream but it won't have the slight tang of buttermilk. i won't promise it will be as good but let me know... and make the damn buttermilk. it's so worth it! :)

christine said...

I love your approach! I am a doughnut lover and I think this recipe is great. I get most of my recipe at foodista (http://www.foodista.com) you can check it out sometime and use it as your reference.

Liam O'Malley said...

Krysta these look yummmmyyy.

But I don't have any mini muffin pans! =(

Or muffin pans.

Or even cupcake pans.


I fail at baking. Please don't hurt me.

Ty'sMommy said...

Cassie - in a bind, I mix one cup of milk with a teaspoon of white vinegar and let it sit for just a minute. It will sub for buttermilk just fine!

robin @ penny pinching provisions said...

I'll be saving this recipe for after my "lose weight to fit into that dress" diet! They look delicious!

Tammra said...

Gosh,
What if you just came over and force fed me Krysta? Because really it would take very, very little force. Opening wide Ahhhhhhh

Blaspheme I know, however Ty's Mommy's right a Tb. of vinegar in a cup of cream will "resemble" buttermilk.

So I am laughing at Kristin up there, what with a newborn you're not whipping out the baking utensils.

I will get up tomorrow and slave away just to appease you. *dramatic sigh*

Mayberry Magpie said...

I forgot to tell you . . . these are on the breakfast menu for Memorial Day at Magpie Manor. My kids will love me!

Alex said...

ry this Indiana Apple Pudding which is wonderful served warm. This is a perfect fall or winter dessert. For a completely different apple treat, try these Baked Apple Doughnut Fritters.

I'm Cassie.... said...

Thanks for the feedback on making my own buttermilk! However I decided to break down and buy it. The doughnut muffins came out delicious!! I loved them...and so did the hubby and kids! Thanks for another great recipe Krysta! =)

Anna@Tallgrass Kitchen said...

I love anything with the word doughnut in it, even if the word muffin follows it! Nigella Lawson has another version that is also lovely, with a dollop of fruit jam in the middle. http://www.tallgrasskitchen.com/jam-doughnut-muffins-for-brunch