{recipe} Cinnamon Sugar Donut Muffins

Have you tried a donut muffin yet? While not as popular a craze as, say, the cronut or the cruffin, I think the donut muffin will yet have its day. I first had one at the inimitable Devil’s Teeth Bakery in San Francisco. This bakery is all the way out by Ocean Beach, but it’s worth the drive across town for so many of their fabulous items, not just their superlative donut muffin. The weird thing is that I don’t really love donuts or muffins that much, but somehow when their best qualities are melded into one baked good, it becomes a really special treat.

Donut Muffins

You might be thinking that these are better for you than a donut because they aren’t fried, but I have to warn you that the thing that makes them really great is the part when you dip them in melted butter and cinnamon sugar. It’s kind of like that time when I figured out how to put butter in salad dressing. So good. I love butter. You should make these.

RECIPE: Cinnamon Sugar Donut Muffins
makes 16-18
note: for extra decadence, make them in a mini-muffin tin to increase your butter+sugar to muffin ratio.

INGREDIENTS:

  • 2 tsp active dry yeast (not rapid rise)
  • 2 cups flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup full fat vanilla yogurt
  • 4 Tblsp butter, melted
  • 2 tsp vanilla extract

for the topping:

  • 1/2 cup melted butter
  • 2/3 cup sugar
  • 1 Tblsp ground cinnamon

METHOD:

  • Preheat the oven to 350°F. Prepare muffin tins with paper or foil liners and set aside
  • Put 2 tablespoons of warm water (between 100 and 110 F, ideally)  in a small bowl. Sprinkle yeast over it. Set aside.
  • In a large bowl, mix flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together eggs, yogurt, melted butter, and vanilla until thoroughly combined. Stir in yeast mixture.
  • Pour liquid ingredients into dry ingredients and mix gently with a wooden spoon, just until well combined. Do not overmix.
  • Fill muffin tins 2/3 full with batter. Bake at 350°F for 20-25 minutes, until cooked through and lightly browned.
  • Let cool about 15 minutes. Remove from paper or foil liners.
  • Melt butter in a small bowl. In another bowl, mix together sugar and cinnamon. Dip muffin tops in butter, then in cinnamon sugar. Don’t be shy! Feel free to get a little extra on the sides for extra goodness.
  • Let sit about 20 minutes to settle. These will keep in an airtight container for a couple of days.
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1 comment

1 Rodrigo Pittman { 05.22.16 at 5:25 am }

Mmmm.. Now I’m craving for cinnamon muffins…
Rodrigo Pittman recently posted..tomatexpert.com – Top Tomato Fertilizer: Secret Recipes

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