- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Variety-Pack Doughnut Muffins

Monday, October 21, 2013

Variety-Pack Doughnut Muffins

These muffins offer a grown-up version of one of childhood's greatest pleasures, the variety pack of doughnuts.  My favorite one has always been the powder sugar doughnut.  I remember as a kid, my brothers and I would eat a whole box in a couple of hours.  

I made 24 doughnut muffins and took some over to my neighbors.  I can't keep this many doughnuts around..they are trouble.  

You can't go wrong with any of these flavors.  Have one of each, a chocolate coated doughnut, a cinnamon sugar and my favorite, the powder sugar doughnut. 

You can make them in a mini size if you like.   Make sure to coat the entire muffin pan.

These doughnuts have the texture of an old fashioned doughnut with a slight taste of nutmeg.  Enjoy these with a hot cup of coffee in the morning. 


3 cups all purpose flour
2 tsp baking powder
1 tsp table salt
1 tsp ground nutmeg
1/2 tsp baking soda
1 1/4 cups milk
1/2 cup sour cream
1 1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed brown sugar
2 eggs

Preheat oven to 350 Degrees F
Coat muffin pan with nonstick spray

Whisk together the flour, baking powder, salt, nutmeg, and baking soda in a bowl, set aside.  Combine milk and sour cream in a measuring cup, set aside

Using a mixer on medium speed, cream the sticks of butter, granulated sugar and brown sugar in a bowl until mixture is light and fluffy.  Beat in eggs one at a time until they are fully incorporated into the batter.  Alternately add flour mixture and milk mixture, starting and ending with flour mixture.  Mix until all ingredients are fully combined and batter is smooth.  Don't overmix.

Transfer batter to the prepared muffin tins in heaping 1 tablespoon measures.  Bake muffins until golden and toothpick inserted in the centers comes out clean, 12-15 minutes, then turn them out of tins.  Apply topping while muffins are warm.

Cinnamon Sugar topping

1 cup granulated sugar
1 tbsp ground cinnamon
1 stick unsalted butter, melted

Stir together the sugar and cinnamon in a bowl.  Combine well.  Dunk warm muffins first in melted butter, letting excess drip off, then roll muffins in the cinnamon sugar.

Powder sugar

 Roll muffins  in 1 cup sifted powder sugar

Chocolate Glaze 

4 tbsp unsalted butter
3 tbsp heavy cream
1 tbsp light corn syrup
1 tsp vanilla extract
2 oz chopped bittersweet or semisweet chocolate
1 cup sifted powder sugar

In a small saucepan over low heat heat the butter, heavy cream, corn syrup and vanilla extract until butter melts. Whisk the chocolate into the butter mixture, stirring until chocolate melts.  Stir in sifted powdered sugar until smooth.  Keep warm over low heat.  Dip muffin tops into glaze. Allow glaze to set before serving.

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