Somewhat healthy Doughnut Muffins!

doughnut muffins

Somewhat – yes, better than fried doughnuts I am thinking!  I love old fashioned homemade plain doughnuts with cinnamon sugar coating.  I do not like frying anything though.  So I haven’t really ever made them much – I’ll get them at a fair perhaps – but not in my house – to dangerous!  Then I started hearing all about Doughnut Muffins!  Muffins made with a doughnut batter and then rolled in melted butter and cinnamon sugar – yummy!  And somewhat healthy!

I heard about them on several shows on the Food Network then I found this awesome recipe from the Downtown Bakery and Creamery!  They are easy to make – and so yummy to eat!

doughnut muffins

Doughnut Muffins – from the Downtown Bakery and Creamery

For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
To make the muffins Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, 30 to 35 min (20 min for mini muffins).
doughnut muffins
To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

doughnut muffins

Make Ahead Tips

You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

To finishMelt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make Ahead Tips

I made mine into mini muffins – they were the perfect size for this treat!

You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

This recipe is also posted at Fine Cooking.
So go ahead – indulge – have a doughnut – a delicious doughnut muffin!!!
Wendy at Domestic Success- Helping you achieve your Domestic Success!
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This entry was posted on Friday, August 27th, 2010 at 5:44 am and is filed under Baking - Sweets, Chill'n in the Kitchen!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

9 Responses to “Somewhat healthy Doughnut Muffins!”

  1. Tanya says:
    August 27, 2010 at 6:00 am

    Oh man, Chris would LOVE those!

  2. Julie M. says:
    August 29, 2010 at 4:14 pm

    Hey Wendy! I’m glad you tracked me down. It’s always nice to find another local blogger. Did you know about the Charlotte bloggers meetup group? Let me know if you’re interested and I’ll pass on the information.

    These look delicious by the way! I love the idea of a baked doughnut, it just feels so much healthier than a fried one! Hope you had a great weekend!

  3. citymouse says:
    August 30, 2010 at 4:02 am

    These look great and way too yummy this early in the morning!

    Stopping by from SITS.

  4. Traco says:
    August 30, 2010 at 4:50 am

    Man, those look so good! Thanks for the tip, I will have to try these this weekend!

  5. Wendy says:
    August 31, 2010 at 4:41 am

    Thanks Citymouse! I’ll send some over! Thanks for stopping by from SITS!

  6. Wendy says:
    August 31, 2010 at 4:41 am

    I hope you will enjoy them Traco! They are so easy to make! Enjoy!

  7. Mandy says:
    August 31, 2010 at 4:54 am

    These look delicious! Definitely making them!

    (stopping by from SITS!)

  8. Melinda says:
    August 31, 2010 at 1:22 pm

    mmmmm, bookmarking this page right now!
    stopping by from sits!

  9. love says:
    August 31, 2010 at 3:35 pm

    Hi Wendy,

    I was just doing some food investigating and thought you might try this. Next time you are baking something (try something that you know what it tastes like) replace half of the fat with chia seeds. Check them out. They are suppose to be really good for you and have a lot of benefits. Check them out and google them-I use them in water when I exercise and they add a tapioca like feeling but no taste and give you energy. Also look for directions because I read that they are great for baking and replace half the butter with the seeds. You can buy them at wholefoods or those type of stores.They are good fiber and omega 3.. All I think of is the cha cha cha chia commercials.lol Not sure if it is the same chia as the pets..lol

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