Donut Muffins for Breakfast Time Or Anytime

Donut Muffins

I baked these lovely Donut Muffins (via Bread and Honey) for brunch this weekend. Let me just tell you, they disappeared in a flash!

They look like a muffin but taste like a powdered donut without the greasy fried doughy-ness—it's quite brilliant really. I urge you to give the recipe a try!


Donut Muffins from Bread and Honey

(makes 12 muffins)

3 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon freshly ground nutmeg **I also added 1/2 teaspoon of cinnamon

3/4 cup plus 2 tablespoons whole milk

1 teaspoon white or apple cider vinegar

1 1/2 sticks (6 ounces) unsalted butter, at room temperature

3/4 cup plus 2 tablespoons granulated sugar

2 large eggs

Combine flour, baking powder, baking soda, salt, and nutmeg (and cinnamon, if using), and whisk to mix them thoroughly. Set aside. Combine the milk and the vinegar. Set aside.

Beat butter on medium speed for a few seconds, until it is soft and creamy. With beater running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. Add the eggs one at a time, beating until they are just combined.

With a wooden spoon, mix 1/4 of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dries. Mix until the dough is smooth and well combined, but do not over mix.

Divide the batter between the cups of the muffin tin coated with cooking spray. Bake at 350 until the muffins are firm to the touch and a toothpick inserted in the center comes out clean, about 25-32 minutes.

For topping:

4 tablespoons unsalted butter

1 1/2-2 cups powdered sugar

When the muffins are cool enough to handle, prepare the topping: melt the butter in the microwave or on the stove top, and pour the powdered sugar into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in the powdered sugar. Shake off any excess.

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