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Somewhat healthy Doughnut Muffins!

Friday, August 27th, 2010

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).

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.