Doughnut Muffins

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Wow!  Two weeks can really fly by fast!  Time flies when you’re having fun I guess:-).

I got the chance to spend most of last week with some family & boy was it fun!  I love somewhat spontaneous family time!  Being gone for a few days can certainly throw things into disarray though, so I’m just now getting back into the swing of things, whew.

Today I’m sharing a recipe that I actually baked up a few weeks ago for our church’s car care Saturday.  It’s a really cool thing they do every few months where a few guys volunteer to do oil changes & minor tune-up type things on the cars of those that need a little assistance.  I’m definitely not of any help in the shop, so baking up a few yummy treats for the volunteers is a little more up my alley!

I decided on making doughnut muffins for these guys.  It’s a recipe I’ve seen around a few times before & have made similar things in the past, but never exactly like these.  They’re a great morning-time treat & for sure easier to tackle than an actual doughnut!

Note- 99% of the time, I bake with whole grains & natural sugars.  I’ll do my best to include substitutions in case you don’t have some of these ingredients on hand, but I’d encourage you to give some of the healthier ingredients a try if you haven’t already.  If you’re worried your family will be turned off by the “healthier” taste, you can work them into it slowly by substituting only part of what the recipe calls for.  You may be surprised, however, at how good things taste by using the less processed ingredients!

Doughnut Muffins

Start by whipping up 1 stick of room temperature butter in a stand mixer…

Mix in 3/4 cup of sucanat (can also use a mixture of brown & white sugars)…

Add 2 eggs & a tsp of vanilla…

Add 2 2/3 cup of whole wheat pastry flour (all-purpose works too), 1/4 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp ground nutmeg & 3/4 tsp sea salt…

Blend together, slowly adding 1 of whole milk as you mix…

Use a large ice cream scoop for fill paper-lined muffin tins approximately 2/3 of the way full…

Bake at 425° for 13-14 minutes (use a toothpick in the center of a muffin to be sure they’re baked through).

While the muffins are baking, melt 3 Tbsp of butter in a small bowl (I don’t use a microwave so I just melt it on the stovetop or use an oven-safe bowl & set it in my toaster over for a few minutes on low until melted).  In a separate bowl, mix together 3 Tbsp of sugar in the raw & 2 tsp of cinnamon…

Set aside.

Remove muffins from the oven & allow to cool for just a few minutes…

As soon as you are able to handle them without burning yourself, begin dipping the tops of the muffins into the melted butter & then the sugar & cinnamon mixture…

Then, set a timer to see how long you can keep from digging into one!  (just kidding)


Here’s the condensed {non-picturesque} version…


Doughnut Muffins

1/2 c. butter, room temperature

3/4 c. sucanat (or a mixture of brown & white sugars)

2 eggs

1 tsp vanilla

2 2/3 c. whole wheat pastry flour (all-purpose flour works too)

1/4 tsp baking soda

1 1/2 tsp baking powder

1 tsp ground nutmeg

3/4 tsp sea salt

1 c. whole milk

For the topping:

3 Tbsp butter, melted

2 Tbsp sugar in the raw

2 tsp cinnamon

Preheat oven to 425°.  Whip the butter.  Mix in sucanat.  Add eggs & vanilla & blend well.  Add all of the dry ingredients & begin to mix, adding the milk slowly.  Fill paper-lined muffin cups 2/3 of the way full.  Bake for 13-14 minutes, until baked through.

In the meantime, melt butter for the topping.  Mix together the sugar & cinnamon & set aside.

Once the muffins have cooled just enough where you can handle them, dip the tops into the melted butter & then the sugar & cinnamon mixture.  Allow to finish cooling & store in an air-tight container at room-temperature.


Source: adapted from Tasty Kitchen

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