Vanilla and Chocolate Donut Muffins

It’s been a long time since I’ve been this surprised by a recipe. When I decided to make two flavors of donut muffins this week for a holiday party at my office, I was pretty excited. Donuts are good. Muffins are good. These, I figured, should be good. But when I first took a bite of a vanilla one I ruined, bent over the sink so the butter dripping down my fingers didn’t make a mess on the floor, I was shocked.

Donut muffins are amazing. Just amazing. I can’t say it enough. When they’re warm from the oven, or from the microwave, they’re other-worldly. And aside from the thin coating of sugar decorating my floors and counters, I’ve never made something so easy to put together and clean up.

A simple cake batter is poured into greased muffin tins, and after 15 minutes in the oven and a few minutes of resting, the muffins are brushed with melted butter and rolled in sugar. The chocolate muffins are delicately flavored, and the vanilla muffins have just a hint of nutmeg. The cake is soft and moist, and the taste of butter combined with the crunch of sugar in each bite is what kills me.

The original recipe called for nutmeg and cinnamon to be added to the chocolate muffins, but I didn’t like the idea of a chocolate spice donut, and since my taste buds didn’t miss a thing, I will probably do the same next time.

I know saying “You must make these!” is not only a food blog cliché, but completely unnecessary because if I’m posting a recipe, I must be recommending it highly, right? But I really feel strongly about these, strongly enough that I will demand you make them, and tell me if you make them so I can come over and have one. I don’t think I’m going to make these again until I have a dozen people to eat them. It would be too dangerous.

Sugared Vanilla Donut Muffins

Adapted from gracessweetlife.com

Makes 10

3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
3/4 cup whole milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, for brushing
1/2 cup sugar, for rolling

Preheat oven to 350° F.  Lightly grease a standard muffin tin with cooking spray or using a pastry brush, coat muffin cups with vegetable oil.

In a large bowl, using an electric mixer, beat together sugar and egg on medium-high speed until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg.  Pour flour mixture into egg mixture and beat to combine. Results will be a bit clumpy.  Pour in vegetable oil, milk and vanilla extract, and beat until smooth.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted in the center comes out clean.

While muffins are baking, melt butter over low heat in a small saucepan, and pour remaining sugar into a small bowl.

Let muffins cool slightly in the pan for a minute, then carefully remove and place on wire rack. Lightly brush the top, sides and bottom of each muffin with melted butter and roll in sugar.  Cool completely on a wire rack.

Sugared Chocolate Donut Muffins

Adapted from gracessweetlife.com

Makes 12

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon freshly grated nutmeg (optional)
1/8 teaspoon cinnamon (optional)
3/4 cup sugar plus 2 tablespoons
1 large egg
1/4 cup plus 1 tablespoon vegetable oil
1/2 cup whole milk
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted, for brushing
1/2 cup sugar, for rolling

Preheat oven to 350° F.  Lightly grease a standard muffin tin with cooking spray, or using a pastry brush, coat muffin cups with vegetable oil.

In medium bowl, whisk together flour, unsweetened cocoa powder, baking powder and salt (and nutmeg and cinnamon if you decide to add them).

In a large bowl, using an electric mixer, beat together sugar and egg on medium-high speed until light in color.

Add the flour mixture in three batches, beating well after each addition. Final result will be clumpy. Add the vegetable oil, milk, cream and vanilla extract, beating to combine.

Divide batter evenly into 12 muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until a tester inserted in the center comes out clean.

While muffins are baking, melt butter over low heat in a small saucepan, and pour remaining sugar into a small bowl.

Let muffins cool slightly in the pan for a minute, then carefully remove and place on wire rack. Lightly brush the top, sides and bottom of each muffin with melted butter and roll in sugar.  Cool completely on a wire rack.

About these ads