June 20, 2010

Trio of Mini Donut Muffins


Anytime I can get the taste of something fried without having to deal with a deep fryer I'm already bought in.  So when my sister forwarded a recipe for a muffin that was supposed to taste exactly like a cake donut I was a very willing tester.  

The recipe comes from the Downtown Bakery & Creamery in Healdsburg, CA and is one of their most popular muffins.   After making them I can honestly say they taste exactly like cake donuts.  The bakery's version is dipped in melted butter and then rolled in cinnamon and sugar.   I decided to make mini size donuts and since three flavors are better than one I left some plain and  also rolled some in powdered sugar...a trio of deliciousness! 


Donut Muffins (from Downtown Bakery and Creamery)

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 cinnamon/sugar donuts:
4 oz. (8 Tbs.) unsalted butter; more as needed
1 cup sugar
1 Tbs. ground cinnamon

For powdered sugar donuts:
1 cup powdered sugar, sifted

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. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

RECIPE NOTES 
  • I used a mini muffin pan and put about 2 Tbs of batter in each cup.  Bake for about 30 minutes or until golden brown.  
  • This recipe yields about 30 regular size muffins or 60 mini muffins.
  • You don't have to bake the entire batch of muffins at once; the batter can be made up to 3 days in advance. Keep batter covered in an airtight container or in a muffin tin covered with greased plastic wrap.

For cinnamon sugar donuts
Combine the cinnamon and sugar in a bowl.  While the muffins are still slightly warm brush with melted butter and then roll in cinnamon/sugar mixture.

For powdered donuts:
Roll the muffin in powdered sugar.  I like to give them a double coat.

2 comments:

  1. oh, was looking for something to bake tomorrow morning...these are perfect! how many regular size or mini-size donuts does this recipe make?

    ReplyDelete
  2. I love donut muffins, I found my recipe on the Baking Bites blog and was amazed by how much they taste like acually donuts. Mini ones was a great idea, these look so cute x

    ReplyDelete

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