Monday, July 19, 2010

Mini Doughnut Muffins

Aren’t these the cutest thing? I never thought I would enjoy mini muffin/cupcakes. I always kind of thought they were too small. But then I also thought the same thing about mini donuts until I started making them.

For a while now, I’ve seen recipes floating around for sugared donut muffins. They are supposed to taste just like raised sugar donuts. Since I’ve been searching for good baked donut recipes, I decided to try this out. I debated whether or not to keep them in the muffin shape. I thought they might work as mini muffins. And while I like my donuts with a simple sugar coating, I thought these would look cuter with some ganache and sprinkles, making them look more like donuts.

These donuts were really easy to make. While they require some mixing, it took me less than ten minutes to prepare the batter. The best part? These donuts were delicious! I absolutely loved them. In fact, I like them best without any sort of frosting/glaze. I couldn’t stop popping these little babies in my mouth as I set about decorating them.  Out of all the baked donut recipes I have tried so far, this is by far my favorite. The little bit of nutmeg gives these donuts a great cake donut taste. They taste great by themselves, and also with some little decorating.

Donut Muffins (slightly adapted from Stylish Cuisine)

Ingredients

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup fat free milk
1 tsp vanilla extract

Directions

1. Preheat oven to 350F. Grease mini muffin tin with cooking spray
that contains flour.

2. In a large bowl, beat together sugar and egg until light and creamy with an electric mixer.

3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Mix in vegetable oil, milk and vanilla extract.

4. Divide batter evenly into mini-muffin cups, filling each about 3/4 full.

5. Bake for 10-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.

6. Decorate donut muffins after they have cooled.

Chocolate ganache coating

Ingredients
4 oz bittersweet chocolate, chopped
1/2 cup heavy cream

Directions

1. Heat heavy cream in a small pot. Once it begins to boil, remove from the stove.
2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
3. Let ganache cool for a few minutes before dipping the tops of the donuts in chocolate ganache

 

2 Responses to “Mini Doughnut Muffins”

  1. 1

    Frosted mini sugar donuts | Kirbie Cravings — October 20, 2010 @ 12:22 pm

    [...] of all the baked donuts I've made, my favorite have been the sugar donut muffins. I've tried really hard to turn the batter into mini donuts, but these donut muffins seem to [...]

  2. 2

    Mini cake donuts with chocolate ganache | Kirbie Cravings — October 20, 2010 @ 3:29 pm

    [...] loved the mini donut muffins I made previously. So I figured, why can't I make them into mini donuts? I made another batch [...]

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