20 April 2010

{Recipe} DOUGHNUT MUFFIN RECIPE!! Original Glaze, Chocolate Glaze, and Raspberry-Filled...OH MY!!

In light of my GIANT DONUT PAN SET GIVEAWAY this week, I thought this posting would be most fitting. Have you ever heard of DONUT MUFFINS before? Well...I hadn't until I heard about them from a woman from our church, Joanne ~(who is an AMAZING cook & baker!) She told me she got the recipe off of FINE COOKING. After I printed off the recipe...my head flooded with all sorts of ideas of how to turn these muffins into more DONUT like varieties...all without the hassle of deep frying! AND let me tell you...these taste just as good as they look...AMAZING!!

Here's the Original Recipe from FINE COOKING:

DOUGHNUT MUFFINS (yields about 24 muffins)

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature

1-3/4 cups sugar

4 large eggs

1 lb. 11oz (6 cups) all-purpose flour

1 Tbs. plus 2 tsp. baking powder

1/2 tsp. baking soda

1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk

1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed

2 cups sugar

2 Tbs. ground cinnamon

To make the muffins:

Put a rack in the middle of the oven and heat the oven to 350 degrees F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the batter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30-35 minutes. (Here's how mine turned out).

To finish:

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all with the melted butter, and then roll them in the cinnamon sugar.

Make ahead tips:

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

So...instead of doing the cinnamon sugar topping the recipe suggests...I decided to try three other versions of donuts. Here are some pics and the recipes to go along with them....

Variety #1: Original Glaze
Original Glaze Recipe (from Cooks.com)
1 box of confectioners' sugar (SIFTED)
1 pkg. plain gelatin
1/2 cup warm water
1 tsp. vanilla
SIFT sugar and mix all ingredients. I made the mistake of NOT sifting and my glaze came out a little lumpy. :( Drizzle over tops of muffins and let drain. I put a cookie cooling rack over a long rectangular pan (see pic) and just drizzled the glaze over the muffins like that...worked like a charm! :-)

Variety #2: Chocolate Glaze with Rainbow Sprinkles

Chocolate Glaze Recipe (Original from Foodnetwork.com)
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 Tbs. light corn syrup
2 Tsp. vanilla extract
4 oz. bittersweet chocolate, chopped
2 cups confectioners' sugar, SIFTED

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. I took the cooled muffins and just dipped the tops into the pan of chocolate, let cool and drain, then dip again - THEN put sprinkles on! You can tell in the pic below that some of the chocolate isn't as thick (I only dipped it only once before sprinkling them). Allow glaze to set for 30 minutes before serving.
*AGAIN, I made the mistake of NOT sifting the sugar...it'll turn out SMOOTH if you don't forget! :-)

Variety #3: Raspberry-Filled

All you need for this version is a can of raspberry pie filling like in the pic here below...its SOOOOO good AND powdered sugar.

With a small knife, cut a hole in the top of the muffin (these were slightly warm when I did it...I don't think it matters either way).
Pop out top.

Using a SMALL spoon...fill the "holes" with the raspberry filling up to the top!
Then sprinkle with powdered sugar!!



luv, naz


  1. i'm going to try these this weekend when i don't have grabby little hands all over everything! can't wait they look amazing!

  2. Oh my goodness ~ let me know how they turn out! :-) Seriously...they're so good...

  3. The raspberry ones look really pretty! Going to try that when I get a chance too :)



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