Eat Sweet

Doughnut Muffins

I am in love with doughnuts.

The truth is that I would probably travel halfway across the country for incredible doughnuts.

I hope that someday my husband says, “Honey, pack your bags; we’re going to New York for doughnuts!”

Probably not so likely, but a girl can dream!

Doughnuts are the perfect balance of warm and crisp mixed with soft and tender. To me, great doughnuts are not too sweet. I adore apple cider doughnuts. I love beignets.  I love most doughnuts big and small!  I can successfully run a full line bakery and stay moderately sized, but I would have a serious weight problem if I had a doughnut shop. 

That’s why I was glad to find this recipe for a doughnut-inspired muffin that can be made at home.  It is a simple little muffin that just happens to be filled with chocolate, brushed with melted butter and rolled in cinnamon sugar!  I felt compelled to run to my kitchen and whip up a batch of these the minute I laid eyes on the recipe.  I hope you do too!

Chocolate-Filled Doughnut Muffins

(Adapted from Donna Hay)

Note: you will need a small scale that will measure grams

160g unsalted butter, at room temperature

165g superfine sugar

1 tsp vanilla extract

2 eggs, at room temperature

3 cups all purpose flour, sifted*

2 1/2 tsp baking powder, sifted

1/4 tsp fine sea salt

3/4 cup milk

2 Tbsp buttermilk

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220g (1 cup) granulated sugar

1 Tbsp ground cinnamon

melted butter with a pinch of fine sea salt added, for brushing

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Chocolate Filling:

1/3 cup heavy cream

80g bittersweet chocolate, finely chopped

To make the chocolate filling:

1.  Place cream in a small saucepan over medium heat and bring to boil.

2.  Remove from heat and add chocolate and stir until glossy and smooth. Place in the refrigerator until set.

To make the muffins:

Preheat oven to 350°F.

1.  Place butter, sugar and vanilla in the bowl of electric mixer fitted with paddle attachment and beat until light and creamy.

2.  Gradually add the eggs and beat until well combined.

3.  Combine flour, baking powder, and salt. 

4.  Combine milk and buttermilk.

5.  Alternately add the flour mixture and milk mixture, beginning and ending with flour mixture (scrape down the bowl as needed).

6.  Beat until just combined-take care not to over mix!

7.  Spoon half the mixture into a 12 x 1/2 cup capacity lightly greased muffin tin.

8.  Make a dent in each muffin and divide the chocolate filling between the muffins.

9.  Top with the remaining muffin mixture and bake for 20-22 min or until baked through when tested with skewer.

10. Cool on wire rack.

11. Combine granulated sugar and cinnamon in a bowl. When muffins are cool enough to  handle, brush with melted butter and toss gently in the cinnamon sugar to coat.

 *I have interest in trying this recipe using cake flour with the intent of a more tender ‘melt in your mouth’ texture.

 change it up:

-add a little orange zest to the batter (mix in with flour) and a little ground cardamom to the cinnamon sugar mix

-make mini sized muffins (keep an eye on them! they will bake in just a few minutes!) to serve at a baby shower

-add a little freshly ground nutmeg to the cinnamon sugar mix