So I was doing a little research into buttermilk as an ingredient, as I usually use it to make scones, giving them a really fluffy and tasty texture and taste. Anyway, I came across this recipe, and was more than a little sceptic. Donut muffins… really?! I am a big lover of donuts and watched a programme recently that came to the conclusion that they are the number one thing that people from across the world, literally cannot resist! Put some chocolate in front of me, i’ll twitch a little, ice cream I can resist to a point, sweets easy right, but a donut, smelling all fresh and looking all yummy… it’s apparently scientifically impossible to resist them! It’s the combination of fat and sugar which makes them deadly for you, but also the yummiest and tastiest things EVER!
(Glad we got that sorted out and clarified)
I’m obviously a big lover of muffins as well, they are probably the thing I bake most, and enjoy making as well as eating. There are so many ways in which you can play with recipes and ingredients, methods etc.
So trying to combine these two amazing things? Can it really happen, and if it can… is it actually going to be successful and satisfying?
Here’s the recipe… scroll down for more about this experiment!
Donut Muffins (makes around 18-20)
1 cup buttermilk
170g unsalted butter
380g plain flour
200g granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ½ tsp baking powder
¼ tsp bicarbonate of soda
1 tsp salt
2 tsp grated nutmeg
Jam/chocolate if you want to fill them
3 tbsp unsalted butter
3 tbsp granulated sugar
2 ½ tsp cinnamon
- Preheat oven to 180 degrees and grease muffin tins
- In a large bowl beat the butter and sugar until light and fluffy
- Beat in the eggs, one at a time, until just mixed in then stir in the vanilla
- In a medium bowl combine the flour, baking powder, bicarbonate of soda, salt, and nutmeg
- Mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the buttermilk. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry
- Mix until well combined and smooth, but don’t over-mix. The batter will be very thick!
- Scoop batter into each tin so that the top of the batter is even with the rim of tray.
- (If you are wanting to fill the donut muffins, add a tablespoon of batter, then a teaspoon of jam/chocolate, then cover with another tablespoon of batter)
- Bake the muffins for around 25 minutes
- Meanwhile to prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
- When the muffins are cool, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar
So after reading through the recipe what do we think?
WELL…. I’d label them more as muffins with a very slight hint of donut, but they aren’t bad at all! I filled mine with either jam or chocolate buttons, and they are particularly tasty. The plain ones are less so, but are definitely on the moist side of a muffin, and to be honest, I would 100% make these again… they are light and a nice little something to munch on.