Aug 29, 2016

Doughnut Muffins | #MuffinMondays

These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss. 


These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss.

The technique for these doughnut muffins involves creaming the butter and sugar, which helps create a cake-like texture. Once the dry and wet ingredients are combined, the tops of the muffins are brushed with melted butter, and then dipped in cinnamon sugar.

These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss.

These doughnut muffins are flavored with nutmeg and vanilla and are rather plain, and rather delicious. They are perfect for breakfast, and are a big hit with the kids. If you find them boring (which I did not), just spread them with a bit of jam.

These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss.

These doughnut muffins are so moist and sweet, and they are so easy to make... unless of course you don't realize you forgot that you don't have all of the ingredients....

I've been on a mission not to add new ingredients to the house unless I actually need them. Thank goodness this recipe is super forgiving, because it required two trips to the store in the middle of making them. First, I realized I was completely out of brown sugar after dumping the butter, oil, and granulated sugar into the mixing bowl. A few minutes later, after returning from the store with the brown sugar, I realized we did not have any milk. Doh! Thank goodness the store is just two blocks away...

After the recipe, be sure to check out the rest of the #MuffinMonday recipes for August.

Doughnut Muffins

Ingredients

  • 57 grams (1/4 cup) unsalted butter, room temperature
  • 50 grams (1/4 cup) vegetable oil
  • 99 grams (1/2 cup) granulated sugar
  • 71 grams (1/3 cup) brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 319 grams (2 2/3 cups) unbleached all purpose flour
  • 227 grams (1 cup) milk
  • For the topping: 3 tablespoons melted butter and 3 tablespoons cinnamon sugar

Instructions

  1. Preheat the oven to 425 degrees F and line a 12 cup muffin tin with paper liners.
  2. Cream the butter, oil, and sugars until smooth.
  3. Add the eggs and beat until smooth. Add the baking powder, baking soda, nutmeg, salt, and vanilla, and stir.
  4. Add the flour and milk, alternatively by adding 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, and then the rest of the flour, stirring between each addition until combined.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake the muffins for 15 to 18 minutes, until a toothpick comes out clean.
  7. Turn the muffins out onto a wire rack. When the muffins are easy to handle, brush the muffins with a pastry brush with the melted butter and dip them in the cinnamon sugar.
  8. Serve the muffins warm or store in an airtight container for a day or two.
Yield: 12 muffins

Recipe adapted from King Arthur Flour

The rest of the Muffin Monday recipes:

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

These Doughnut Muffins are the perfect way to get muffins with a cake doughnut flavor without all of the fuss.


14 comments:

  1. Not the muffin method, what with creaming your butter and adding the eggs but I'm gonna let you slide this month, Karen, because these look delicious. I love that they are brushed with butter and dipped, just like doughnuts. As for your two trips to the store, been there, done that! You are lucky to have one so close.

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    Replies
    1. Thanks Stacy for the reprieve =) Yes, having a store so close by saved the day!

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  2. Ugh...when I don't have ingredients it is a half hour trip to the store. I usually find substitutions but soon I will be in my new house and it will only be a 5 minute trip.

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    Replies
    1. So much better for ingredient emergencies!

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  3. Ha! Doughnut muffins are definitely worth the extra steps - and then you can eat a few more of them. ;)

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    Replies
    1. Even better if I walk to the store!!

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  4. So glad I am not the only one who does this type of stuff.... my worst was many years ago (before my blogging days) when I decided to make a super complex cake for Phil's Birthday. It involved Italian meringue. I used over 20 egg whites, acquired in two trips to the grocery store, for reasons that don't need to be made public. I should say two additional trips, as there was a first time there to get things I thought I had.

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  5. I would be more than happy to take a whole pan of these off your hands. What a perfect complement to coffee in the morning!

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    Replies
    1. Thanks Laura! They stay pretty fresh too!

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  6. Karen,
    My spouse and I made 4 trips to 3 grocery stores yesterday (including a trip to Jungle Jim's an hour away in Fairfield Ohio looking for Turkish red pepper paste--alas that was unsuccessful). I'm on a mission to get the fridge emptied. It's harder to do during the CSA season, but I remain ever hopeful.
    These muffins look like a perfect snack to me.
    Thanks!

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    Replies
    1. Thank you! They are the perfect snack, or breakfast on the go.

      I have way too many ingredients that I've bought "just in case." Especially exotic flours, spices, and condiments. Your adventure sounds frustrating! Thank goodness your spouse is a good sport!

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I love comments and questions and read every one of them.