Buttermilk Doughnut Muffins!

It’s somewhat ironic that I was inspired to make this dessert while working out at the gym.  My heart rate up, I was perspiring and reading a recipe for baked doughnuts in Family Circle that called for a pan with doughnut shaped molds.  I thought that kind of equipment was a little too specific for me and why couldn’t you just use a muffin pan.  And then I remembered a doughnut muffin I once had at my favorite DC Bakery, Baked and Wired, and didn’t I have some buttermilk in my fridge and ding ding ding…I had to go home right away.

This is the recipe from Family Circle with two changes.  I added a little more butter in the batter and tossed the doughnuts in butter at the end for good measure.  Mmmmm butter.

This recipe takes only 30 minutes from start to finish and makes 12 muffins.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 2/3 cup dark brown sugar, packed
  • 2 eggs
  • 1/2 cup unsalted butter, melted and divided
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 2 teaspoons cinnamon sugar
  • Cooking Spray (for the pan)

Preheat your oven to 325 degrees F.  Coat a 12-cup muffin pan with cooking spray.

In a large bowl, whisk flour, baking soda and salt.

In a separate bowl, whisk 1 cup buttermilk, 2/3 cup dark brown sugar, 2 eggs, 1/4 cup melted butter and 2 teaspoons vanilla extract.

Add the wet ingredients to the dry and whisk until smooth.

Spoon 1/4 cup batter into each of the 12 muffin cups.  I used a #16 ice cream scoop for this purpose.

Note:  It’s really worthwhile to invest in a few different sizes of ice cream scoops.  They are great for portioning out anything that you want to be the same size or amount like cupcakes, muffins, cookies, frosting, even pancakes.

Bake at 325 degrees F for about 13 minutes.  The finished muffins will spring back lightly when pressed.

They don’t look very impressive yet, but just wait.  Cool in the pan for three minutes.

Place 1 cup sugar and 2 teaspoons cinnamon in a small bowl.  Put the remaining 1/4 cup melted butter in a separate bowl.  Gently remove the doughnut muffins.  Roll them in the butter.  Then toss them in the bowl of cinnamon sugar to coat.

Place the finished muffins in liners if you like, or just pile them on a plate.

These treats are best served warm just out of the oven, but they will keep reasonably well for 6-12 hours.

VARIATIONS

  1. Use a mini-muffin pan to make 48 mini-doughnut muffins.
  2. Skip the butter dip and cinnamon sugar and dip the tops in frosting instead made of 2 cups confectioner’s sugar, 2-3 tablespoons whole milk, 1/2 teaspoon vanilla and a pinch of salt.   Add 1 tablespoon unsweetened cocoa powder to make chocolate.  Add sprinkles…you know…for the kids. (These are super cute).

RECIPE for DOUGHNUT MUFFINS in PRINT-FRIENDLY RECIPE

3 Comments

  1. Divine! I love the frosting in the bottom picture!

    Reply
  2. Hey there I just made this recipe. I accidently added too much butter (I missed the whole ‘divided’ part). And they came out perfectly. Thank you for a super easy and super yummy recipe (even with a bit of a mistake). May be a little extra butter? Dunno. Thanks so for sharing. M

    Reply
    • More butter is always better! ;) Thanks for the feedback!

      Reply

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