I made Donut Muffins because if you call it a muffin you can eat three, I made minis so you can eat four... you're welcome

I was accused of being a baker.  I don't bake, I cook.  I looked through my food and I guess, much to my horror, I do, in fact, bake.

I usually wing my recipes and rarely re-create the recipe exactly each time.  I do try to have a proper recipe here and I reference my own work frequently.  I don't do exact measurements, even with the baking.

Use this recipe that I morphed from a bunch of recipes I read, have and created as a starting point.

Add more or less of the flavors depending on your mood and whim.  Be a cook who bakes and break rules as often as possible.  The worst case is you have to waste a little flour and an egg or two... c'mon, jump in and make it your own.

  

CINNAMON SUGAR COVERED DONUT MUFFINS,  

*We all know it's really just a baked donut in the shape of a muffin but that means you can eat more, enjoy more and have a happier life

This is a quickie so preheat your oven to 400 degrees.

Grease WELL either a 12 cup muffin tin OR a 24 cup mini muffin tin and a 6 cup regular muffin tin OR any combination of tins that make you happy.

You'll need three bowls, yes you do, just get three bowls, you'll be happy you did.

• BOWL 1 (biggest bowl)
• 2 2/3 cups a/p flour
• 1/3 cup corn starch
• 1 (scant) cup sugar
• 1 T baking powder
• 1/2 t fresh ground nutmeg
• 1 t cinnamon
• 1/2 tsp salt

• BOWL 2
• 1/2 cup melted, and cooled, butter
• 1 T lemon juice (from a bottle, don't bother with fresh, it doesn't matter, if you don't have lemon juice, leave it out)
• 1 t vanilla

• BOWL 3
• 2 whole eggs
• 1 egg yolk
• 1 cup milk (I use 2%)

Combine the contents of each bowl well, stir what needs stirring and whisk what needs whisking.

ADD bowls 2 and 3 to bowl 1 in one batch.

I whisk but you can also stir if you want, just get it all combined.  It's a beautiful thick batter.

Scoop the batter (I use a portion scoop if I can find it, when I can't, I use a spoon) into the tins, fill each about 3/4 full.

Bake the muffins in the top third, way up the top, of a preheated oven for 16 minutes for the large muffins and 13 for the minis.  Cook until a knife comes out clean.

Take out of the tins immediately. Leave on a rack for a couple of minutes.

Coat each in melted butter and toss in cinnamon sugar.  I use about 1/2 cup of melted butter to do all of them and the cinnamon sugar is 1 cup of sugar with just shy of a tablespoon of cinnamon, well blended.

Leave them on a rack to cool completely and there you go.  Eat Eat Eat Eat.  Share Share Share.

Here are the pics:

The bowls of stuff, ready to be combined

   

 The mini muffin pan, well sprayed.  I got 24 minis and 6 regular muffins from this version of the recipe.  13 Minutes for the minis, 16 for the big ones... test with a toothpick

    

I mixed up about a cup of sugar with enough cinnamon to make it taste like cinnamon, adjust to your desires.  Melted butter in one bowl, sugar in another, ready to coat and dip

 

 Ok, here's the beauty shots... truly...  LOOK at the crumb here, wow, it's rich and tender and delicious

 

/enjoy

QUICKIE DRIVE BY recipe - Mini Donuts because DONUTS!

Sometimes you want donuts and sometimes you realize that you always have the ingredients for donuts in your house, I'm about to ruin you for all time, you're welcome.

I treated myself to a mini donut pan because I had a weird coupon for it and, well, mini donuts have no calories, especially if you eat them standing up. I think any mini donut pan would work so I'm not recommending one or another.  *IF you make donut pans and you want me to try yours, email me :)



ANYWAY, this is the batter I settled on as my favorite.  I tested a bunch for you, you're so very welcome, I'm selfless like that.

QUICKIE DRIVE BY BAKED DONUTS

PREHEAT oven to 335

Ingredients

1/3 cup unsalted butter
1/2 cup sugar
CREAM TOGETHER LIKE MAD then add all at once
1 XL egg
1/2 cup milk
2 tsp vanilla
1 tsp cinnamon
a few grates of fresh nutmeg
WHIP TOGETHER, IT WILL LOOK LIKE A CURDLED MESS, that's perfect
DUMP in all at once:
1 1/2 cup a/p flour
2 tsp baking powder
1 tsp salt
FOLD together with a spatula

The batter is thick and lovely.  Put it all in a Quart size ziplock bag and cut a tiny corner off so you can pipe this super thick batter into your mini donut pan. Grease the pan well with spray and only fill them about 1/2 full...  or else you'll get muffins, ask me how I know....

Pop the pan into a preheated oven and bake for 8 minutes.  Remove from oven and leave in pan about a minute then bang the pan on the counter, upside down and they all pop out.  Put the little darlings on a rack to  cool and cook the rest.

I make a glaze of

1 cup icing (confection) sugar  with enough melted butter to turn it the consistency of peanut butter, thick peanut butter.  Then drizzle in evaporated milk until it's the consistency you like for dipping the donuts, thick to top or thin to dip, your choice :)

When the donuts are cool you can top glaze them or dip them in icing sugar or you can butter them then roll in cinnamon sugar or you can dip glaze them if you make the glaze thinner or you can make ganache or ice them with icing sugar and lemon juice; the possibilities are endless.  Here's the beauty shots from the testings.  All delicious, all eaten :)

Go make some, now!

ENJOY!