Donut Muffins

Who is not in need of a quick, yummy and oh so easy muffin recipe? You can have these on  your table in  under 35 minutes (from start to finish, once your oven has preheated). Heck, I can’t even get my hair dry in that time!  I used this recipe, but there are a ton similar floating around, not sure who is the ‘originator’ of this recipe.

Now, if you are looking for a light-as-air textured muffin, these are not for you. I feel these are only called ‘muffins’ because they are baked in a muffin tin. Don’t get me wrong, these are great, but definitely have the texture that more dense like a donut hole. Now, I have yet to meet a donut hole that I don’t like, so, really, their texture is fine with me. Even my taste tester (aka, the hubs) loved these and he usually enjoys his muffins topped with struesal and nuts.

This recipe is so straight forward and easy to follow that even my taste-tester can pull these off. I would watch the bake time closely as mine were finished in about    minutes. I did add a teaspoon vanilla to the batter as indicated below and did not use nutmeg at all (we are not huge nutmeg in muffin lovers).  I let them cool for about, oh, 30 seconds before I dipped them in melted butter and then a mixture of cinnamon, sugar. I do think these would be  equally good with some sort of powdered sugar or chocolate glaze (however, they would be more work and dirty dishes).

These muffins are best eaten warm and fresh but do hold up for a day or so if kept sealed in tupperware. I would nuke for about 10-15 seconds before eating however because they do tend to get a little tough (much like day old donuts) room temp.

I did make a few small changes to the recipe as indicated below.

While these will not be my ‘go-to’ muffin recipe, they will be my ‘i-have-45-minutes-and-need-a-breakfast-or-brunch-muffin’.

I rate this recipe an 8

Donut Muffins
1/3 c. vegetable oil
1/2 c. granulated sugar
1 egg
1 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. ground nutmeg (I used 1/2 tsp cinnamon instead)
1/2 c. milk

Topping:
1/2 c. granulated sugar
1 1/2 tsp. ground cinnamon
1/2 c. melted butter

Preheat oven to 350.

In a large bowl, stir together the  oil, sugar, and egg.  In another bowl stir together flour, baking powder, salt, and nutmeg or cinnamon.

Add the flour mixture to creamed mixture alternately with milk.

Fill greased muffin tin and bake for 20-25 minutes.

Remove immediately from pan.  Roll in melted butter, then cinnamon sugar mixture.  Serve warm.

Makes 6 full-size muffins. (I got 12 muffins)

Cinnamon Buttermilk Muffins with Struesel Topping

May 016

I rarely bake breakfast treats, but after tasting these muffins I think I may be doing it more often. I adapted a recipe from Annie’s Eats (a great food blog for everything from appetizers to dessert) and found a recipe that caught my eye. These muffins were great for not only breakfast but they also made for a satisfying dessert with a scoop of icecream. While I found the recipe on Annie’s Eats, the muffin recipe originally comes from Williams Sonoma and was exactly what I was looking for in a muffin.

The recipe made about 10 muffins and the batter came together very quickly. After baking, the end result yeilded golden muffins with a crisp topping gently covering their  light and fluffy texture. The light and tender crumb is thanks to the use of buttermilk in the batter. As noted, I opted to use a basic crumb topping instead of dipping the muffins into melted butter and then into a  cinnamon sugar topping as called for in the original muffin recipe and I am more than pleased with the results. Besides, who needs a muffin dipped in melted butter? 

The muffin itself has a slightly sweet and subtle cinnamon flavor and bakes up with a moist, tender and fluffy crumb. I felt it was a nice contrast to the sweet brown sugar and cinnamon crumb streusel that gives the muffins a crisp top and gorgeous appearance, sure to impress company if needed. 

Next time I may add some chopped toasted walnuts to the batter or the topping for a little extra flavor punch. I would highly recommend these the next time you have some buttermilk to use up or are just looking for an easy and flavorful muffin recipe. 

I rate this recipe an 8

Cinnamon Buttermilk Muffins
Ingredients:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. (3/4 stick) unsalted butter, melted
Directions:
Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffin
For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Cinnamon Buttermilk Muffins
Williams Sonoma 
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
 
For the Struesel
2 TBS flour 
1/3 cup brown sugar 
1/2 tsp  ground cinnamon
1 TBS  butter, softened
Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. May 018
To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly. 
Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

Mini Pecan Pie Muffins

in the form of mini Pecan Pie Muffins! I must say that these are by far some of the tastiest muffins I have ever had the pleasure to enjoy. Everyone at church raves about them when I bring them to potluck breakfasts.

Why mini? Well, they are just so darn cute and these little babies pack loads of flavor and often one mini is enough to satisfy me. Their size makes them easy to transport (I have used empty egg cartons) perfect for breakfast/brunch potlucks when people want to taste a little of everything. Most people go back for “just one more” of these muffins as they can’t seem to get enough!
These are by NO means a healthy breakfast muffin (is there such a thing anyway??) but because they are made into mini muffins, you can easily enjoy one with a bowl of fruit and a glass of skim milk to balance out the sugar/butter in these little babies.
I got the recipe from allrecipes but changed it up a bit. My changes are in red. http://allrecipes.com/Recipe/Pecan-Pie-Muffins/Detail.aspx
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I rate this recipe an 8.5
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Mini Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans (I used 1/2 cup ground, 1/2 cup chopped)
2/3 cup butter, softened
2 eggs, beaten
1/2 cup brown sugar
1/2 TBS ground cinnamon
1/4 cup ground pecans
Preheat oven to 350 degrees.
Grease and flour 18 mini muffin cups or line with paper muffin liners. (I greased and floured, do this or they will stick!)
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
In a small bowl wisk together 1/2 cup brown sugar, 1/2 TBS cinnamon and 1/4 cup ground pecans. Gently sprinkle over top of muffin batter. Make sure not to get a lot on the pan or it will burn and stick making clean-up hard.
Bake at 350 degrees for 20 to 25 minutes. Cool on wire racks when done. I let cool in pan for 2 minutes and then transfered to rack to finish cooling. Take care when removing from pan as they are delicate and will fall apart easily. I used a toothpick to pry them loose from the sides of the pan when needed.