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

Whole Wheat Chocolate Chip Muffins

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Chocolate Chip Muffins are one of my favorite snacks!  Well, to be entirely honest, chocolate chip-anything is probably going to be pretty high on my list of favorites.:-)

I tend to keep muffins on hand often because they are an easy grab & go snack, especially for packing in Caleb’s lunches.  They also freeze great!

As with most of our treats, I have adjusted the recipe to be whole grain & made with sucanat, which is a natural sugar rather than the highly processed stuff we try to avoid. These are super yummy & whip up incredibly fast!

Whole Wheat Chocolate Chip Muffins

3/4 c. butter, at room temperature

1 c. sucanat (white sugar works if you don’t have sucanat)

2 eggs

3/4 tsp real vanilla extract (double if using imitation vanilla)

2 1/2 c. fresh ground soft wheat (wheat pastry or all-purpose flours also work)

3 1/2 tsp baking powder

1/2 tsp sea salt

3/4 c. whole milk

1 c. chocolate chips

Raw sugar for sprinkling, optional

Preheat oven to 350° F.  Prepare muffin tins with paper liners {recipe makes 15-20 muffins}.

In the bowl of a stand mixer, cream the butter & sucanat.  Add eggs & vanilla & mix well.  Add flour, baking powder, salt & milk.  Mix to combine, be sure to not over-mix.  Fold in chocolate chips with a spatula…

Use an ice cream scoop to fill the prepared muffin tins, they should be about 2/3 of the way full…

Sprinkle raw sugar on muffin tops if you’d like.

Bake for 20-22 minutes, until gold brown.  Remove from oven to wire cooling racks.  Cool in muffin tins for a few minutes before transferring the muffins directly to the cooling racks.


*To freeze, allow to cool completely before placing in ziploc bags & storing in the freezer.

Source: adapted from Williams-Sonoma

Banana Nut Muffins

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I don’t like bananas!  This may be an unusual way to start a post containing a banana recipe, but I just had to get it out there before anyone got the wrong idea about me.

I know bananas are good for you, & I will force myself to eat one now & then, but when it comes to banana flavored or banana in anything, I keep my distance.

My hubby on the other hand, loves banana bread!  So, on days like today, when I sacrifice my own taste-happiness & make banana bread for my hubby, I feel like I’ve earned the “wife of the day award”! :-)

Caleb takes a granola bar or some sort of healthy snack in his lunch everyday, so I’m always trying to come up with different snacks to add some variety.  I found this Banana Bread recipe on one of my favorite recipe blogs, Annie’s Eats, & played around with it a bit to give it a health boost.  I also decided to make it into muffin form for easy, on-the-go snacking.

Banana Nut Muffins

6 very ripe bananas, peeled

2 eggs

3/4 c. sucanat (you can also use brown sugar)

1 tsp vanilla extract

8 Tbsp butter, melted & slightly cooled

1 3/4 c. whole wheat pastry flour

1 tsp. baking soda

1/2 tsp sea salt

2 Tbsp ground flax seeds, optional

3/4 c. walnuts, chopped

Preheat oven to 350* F.  Prepare muffin pans with cupcake liners (recipe makes 22-24 muffins).

In the bowl of an electric mixer, beat ripe bananas until well mashed.

Add eggs, sucanat & vanilla…

and mix well.

Then comes the butter…

mix again.

Then, add in flour, baking soda, salt & flax seeds(if using).  Mix until all combined.

Fold in the walnuts by hand.

Fill muffin cups 2/3 of the way full.

Bake for 14-16 minutes.  Transfer to wire rack & allow to cool for 4-5 minutes before removing muffins from the pan.

You can freeze these easily & pull out what you need one or two at a time.  Just allow to sit at room temperature for an hour or two before serving.


Source: adapted from Annie’s Eats