Thursday, April 5, 2012

Doughnut muffins: a recipe

Doughnut muffins with cinnamon sugar
I love doughnuts.

That's not to say that I eat them all the time because, let's face it, I'd weigh 800 pounds if I did, right? But if there's a box sitting in the break room, I cannot say no.

Now, I'm just going to put it out there and wait for the hater comments to arrive:

I don't like Krispy Kreme.

And yes, I have had them warm, straight from the oven, blah blah blah.

Sorry, kids, but I love me some Dunkin' Donuts and not just because I'm from New England where it's mandated by law or something that there be a DD every 13 feet.

Honeyglazed or just plain old cake doughnuts are my faves.

Yet, doughnut lover that I am, I have never tried to make them. Something about recipes that start out with "add 5 inches of oil to a large pot" just turn me off: too fatty, too messy, too much effort.

Especially when I could just walk 13 feet and buy some.

So I got pretty excited when I came across a recipe promising doughnut muffins. I was hoping simply for a little doughnuttyish taste.

But no.

These muffins taste just like cake doughnuts, I swear! Even the consistency is pretty close -- a little fluffier, a little less dense, but still very doughnutty.

Not to mention that the recipe is wicked simple; it doesn't even require you to break out your mixer, just one big bowl.





Here's the best part: compared to doughnuts, these muffins are a much better breakfast choice. To prove it, I calculated the nutritional info per muffin and also researched the same info for both Dunkin' Donuts and Krispy Kreme:


Item Calories Fat
Dunkin' Donuts cake doughnut       320 22 g
Krispy Kreme glazed doughnut       200 12 g
The Ninj's doughnut muffin       200 6 g


I'd say we have a winner here, folks. And just in time for breakfast.

Time to make the doughnut muffins.

Doughnut Muffins (adapted from All Recipes)
Note: Since you'll be rolling the hot muffin in cinnamon sugar, you do not want to use any kind of muffin tin liners for these.

Ingredients:
1 cup sugar
6 tablespoons unsalted butter, melted*
1 1/2 teaspoons nutmeg
1 cup skim milk
2 teaspoons baking powder
2 cups flour
1/2 cup sugar mixed with 1 teaspoon cinnamon, for finishing the muffins

Directions:
Preheat the oven to 375 degrees.

Combine the first three ingredients in a large bowl and stir until well blended. Add the milk and mix thoroughly. Add the baking powder and flour and still until combined.

Pour the batter into a 12-cup greased muffin tin (fill each cup about 3/4 full). Bake until set and beginning to turn golden at the edges, about 15 minutes. One at a time, remove each muffin from the tin and roll it in the cinnamon-sugar mixture to coat. Cool on a wire rack.

* Tip: When I melt butter in the microwave, I put a paper towel on top of the bowl and secure it with a rubber band. Then, when the butter pops and splatters, as it often does, it will be end up on the paper towel, not all over your microwave.



18 comments:

  1. Chocolate Glazed Old Fashion (CA) up there with sushi and Target! These look pretty dang good though!

    ReplyDelete
  2. BTW, speaking of sushi, Jennifer, not sure where you are in VT, but if you're near the BTV area, you should check out San Sai on the lakefront. We went for the first time last weekend and it was GOOD sushi -- yippee!!!!!!

    ReplyDelete
  3. And, I almost forgot -- the word on the street is that Target is coming to Williston!!!

    ReplyDelete
  4. Not a fan of Krispy Kreme either, here. I mean, they're okay, but there's enough other places with *much* better pastries at least as close to me. Not many true donuts though. The two Dunkin Donuts that were near my house and my work have both turned into paycheck loan cashing outfits, with one actual donut shop anywhere near me. But still, I'll take a seriously good danish over a crappy grocery store donut any day. Can't wait to try these!

    ReplyDelete
  5. Agree 100% about DD! I think if I actually tried these on Sunday--bc our easter tradition actually is doughnuts--my kids would rejoice and make you an honorary Auntie! Love, Brutus

    ReplyDelete
  6. Brutus: I really hope I become an honorary auntie! Let me know how it goes.

    ReplyDelete
  7. I never thought that what I usually buy before going to the office has that much fat and calories...Gotta go homemade now. Thanks!

    ReplyDelete
  8. I love Krispy Kreme so much. Or any kind of smashy, smushy doughnuts. :) But these--oh, they sound delicious! That first photo is beautiful.

    ReplyDelete
  9. The best donut muffin I've ever had is from a bakery located in Healdsburg, California, called the Downtown Bakery and Creamery. It was even featured on a show called, "The Best Thing I Ever Ate." They have a website, and the recipe is available there if you search for it. I'm sure yours are fantastic [they sure look it], but if the donut muffin is your thing -- I highly recommend giving that particular recipe a try.

    ReplyDelete
  10. Thanks for the suggestion, Kimberly -- I'm headed over to their web site right now to give it a look-see.

    ReplyDelete
  11. @ohkeeka: I knew there had to be a KK lover who would speak up. ;-) Thanks re: the photo -- that bad boy finally got me on Foodgawker!

    ReplyDelete
  12. I prefer KK just because they're smaller, and DD's are too big and heavy feeling in my tummy.

    I will for sure be trying these, though. My kids will be in breakfast heaven!!

    Remember those donuts at Cricenti's that they'd give to the kids? That little seam around the middle that was so greasy/cripsy was my favorite part!!

    ReplyDelete
  13. I do remember those doughnuts -- awesome! And what a great idea that was (way more substantial than a cookie!).

    ReplyDelete
  14. Additionally, Achmed, you can half this recipe and make mini doughnut muffins, which I bet kids would like even better!

    ReplyDelete
  15. Holy crickets, that sounds great about the mini muffins.

    ReplyDelete
  16. These taste like a huge treat but 1, they aren't bad for you (I sometimes use coconut oil in lieu of butter), and 2, you can whip them up so quickly! Thanks!

    ReplyDelete
    Replies
    1. I have been using coconut oil a lot more frequently myself, Amanda -- thanks!

      Delete