donut muffins. i know pretty much everyone out there has made or seen these…i myself have made them twice. once with the powdered sugar and once with chocolate glaze. let me just say, these are yummy. i keep referring to them as donuts because, well, they taste pretty similar to these. but better. in addition to the glaze, i topped them with some sprinklings of almonds, pecans, and walnuts. i brought them to work and everyone kept telling me, “hey, these taste like those donuts…” even though i told them all that is what they were supposed to taste like…i guess they didn’t believe me.
i think these are great. they really take me back to when i would stop at the corner store with my bestfriend and pick a package of little donettes up on the way to work…which was pretty much last week. but, now that i have found these i can cut off my dependence on the cellophane wrapped treats.
adapted from bread and honey
i used buttermilk and added a bit more since i find my baked goods to be drier here. also, i don’t have a recipe for the chocolate glaze since i just threw some chocolate chips in with some half and half and a touch of corn syrup. sorry. they are delicious with powdered sugar too, so if you go that route melt some butter, brush it over the tops of the muffins and roll in powdered sugar. yum!
3 cups ap flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon freshly ground nutmeg
1 cup buttermilk
1 1/2 sticks unsalted butter, room temp
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
preheat oven to 350 F.
line muffin tin with cups or grease. i used mini tins and regular tins.
combine flour, baking powder, baking soda, salt and nutmeg, whisk to blend and set aside.
place butter in the bowl of stand mixer and beat until creamy. add sugar and turn speed to med-high and beat until light and fluffy. scrape down sides as needed. add eggs one at a time until just incorporated, making sure to scrape down bowl.
with a rubber spatula add flour mixture alternately with buttermilk mixture in three additions–beginning and ending with dry ingredients. do not over mix!
bake at 350 for 25-30 mins or until toothpick inserted into the center of a muffin comes out clean. cool completely for chocolate glaze and to the touch for sugar.