bakingmommyof3

Helpful tips and recipes for the multi tasking mom

Ahh I think I found a new favorite thing….Donut Muffins!! March 3, 2012

Filed under: Uncategorized — bakingmommyof3 @ 5:13 am

Who doesn’t love a donut!!!  We all have our favorites – some filled….some with powdered sugar, chocolate glaze, cinnamon and sugar coated….the list goes on forever….and I cant believe that I have never found a recipe for these before….I am always trying donut recipes!!!!  So when I found these I was super excited…..I hope that you all enjoy them…..

 

Doughnut Muffins

* 1/3 cup shortening
* 1/2 cup sugar
* 1 egg
* 1-1/2 cups flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon nutmeg
* 3/4 cup milk
* 1/2 tsp butter flavor extract
* 1/2 tsp vanilla extract

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special donut texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk, butter extract and vanilla extract. Mix the batter with a whisk until it is smooth. Drop the mixture into 24 oiled mini muffin cups about 2/3 full. Bake the muffins at 350 for 15-18 minutes, the tops my still look pale, use a toothpick to check doneness. Remove them from the oven and allow them to cool.

Pumpkin Doughnut Muffins
Makes 12
Active time: 20 min. | Total time: 1 hr.

Batter Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs

Sugar Coating Ingredients:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Method:
Preheat oven to 350°F.  Butter and flour 12 standard muffin cups.  Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In a small bowl, whisk together buttermilk and pumpkin purée. In a large bowl using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.  With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.  Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.  Let muffins cool 10 minutes in pan on a wire rack.  Working with one at a time, brush all over with butter, then toss to coat in sugar mixture.  Let muffins cool completely on wire rack.  (Store in an airtight container, up to 1 day.)

Note: Freeze muffins up to 3 months.

Chocolate Glaze

* 2 Tablespoons unsalted butter
* 1 Tablespoon milk
* 1 teaspoon light corn syrup
* 1/2 teaspoon vanilla extract
* 1 ounce bittersweet chocolate, chopped
* 1/2 cup sifted confectioners’ sugar

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Dip tops of muffins into glaze. Allow glaze to set for 30 minutes before serving.

Vanilla Glaze

* 1 Tablespoon milk
* 1/4 teaspoon vanilla
* 1/2 cup sifted confectioners’ sugar

mix all ingredients together until smooth.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s