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My Golden Pear: BAKED DOUGHNUT MUFFINS

Tuesday, 16 July 2013

BAKED DOUGHNUT MUFFINS

The latest Bake Along challenge is for these lovely baked doughnut muffins from The Back in the Day Bakery Cookbook by Cheryl and Griffith DayI can't remember ever making traditional fried doughnuts and to be honest they would never be top of my list for a tea time treat.  I would probably have given this challenge a miss had it not been for my complete failure at making the last challenge which was a Japanese cheesecake.  I'm so glad I did try these as they are much nicer (in my opinion) than the heavy, fried version which seems to be so popular these days. 
 I made large muffins but I think next time I would opt for the smaller version as they would probably be easier to handle.  My favourite version so far has been Bake For Happy Kids which were done in a cake pop tin.  They look like the perfect size.
 

 
BAKED DOUGHNUT MUFFINS
 

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
 
Yield: 6 large or 12 small muffins
 
Ingredients
  • 335g plain flour
  • tsp baking soda
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 100ml milk
  • 1 tblsp plain yogurt
  • 70g butter
  • 85g sugar
  • 1 egg
 
For the coating:
  • 70g butter
  • 100g sugar
  • ½ tblsp ground cinnamon
 
Cooking Directions
  1. Preheat oven to 180°C (350°F).
  2. Lightly grease a muffin tray for 6 large or 12 small muffins.
  3. Combine the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
  4. Combine the milk and yogurt in a small jug and set aside.
  5. Using a mixer, cream the butter and sugar until light and fluffy.
  6. Add the egg and beat until just combined.
  7. Add the flour mixture in thirds, alternating with the milk mixture and mix until just combined - do not over mix.
  8. Spoon the batter into the prepared tin, filling approximately full.
  9. Bake for 25 minutes until golden brown and firm to touch.
  10. For the coating - melt the butter and place in a bowl.
  11. In a separate bowl, combine the sugar and cinnamon.
  12. Once the muffins have cooled completely, dunk first in the melted butter and then coat with the cinnamon sugar.                         
 
Best eaten fresh.
 
I will be submitting to Bake Along #43 hosted by Joyce from Kitchen Flavours
 
 
 
 
Written by : Angela Darroch

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17 Comments:

At 16 July 2013 at 04:33 , Blogger Elizabeth S said...

I'm a big fan of doughnuts, I have to admit, although the ones available in the UK aren't nearly as good as those available in the Canadian doughnut chain Tim Hortons. Timmies sells something called timbit's or doughnut holes, which is a bit like what you've made :) They look lovely! Very tempting!

 
At 16 July 2013 at 06:51 , Blogger kitchen flavours said...

Hi Angela,
Your doughnut muffins looks wonderful served in the colourful pretty cupcake cases! I'm glad that you like these doughnut muffins. Sorry to hear about your unsuccessful cottonsoft cheesecake! Thank you for trying! And for linking these muffins to Bake-Along!
Hope you have a great week!

 
At 16 July 2013 at 08:17 , Blogger lena said...

hi angela, tho i like the traditional fried ones but thinking of the frying process, that makes me lazy! am glad to hear that you like these donut muffins and thanks so much for attempting this and link it to our event. Sorry to hear about the japanese cheesecake, i hope the next time when you do it again, it will be a successful one.

 
At 16 July 2013 at 10:49 , Blogger Jen B said...

These look great! I will have to try making them! :)

 
At 16 July 2013 at 11:38 , Anonymous Jacqueline @Howtobeagourmand said...

Now Angela - these are a whole lotta naughtiness :-) Like the idea of the cinnamon sugar topping. I agree with you on the smaller portion sizes too! I imagine your family loved these!

 
At 16 July 2013 at 20:56 , Blogger Mich PieceofCake said...

These look great! I love your muffin cups.

 
At 17 July 2013 at 02:47 , Blogger Angie Schneider said...

These baked doughnut muffins are not only delicious, also so much healthier than the traditional one.

 
At 17 July 2013 at 07:59 , Blogger Angela Darroch said...

I worked for a Canadian company for +10 years and I learnt how much they love their doughnuts. Not sure these would compare to the real thing though.

 
At 17 July 2013 at 08:01 , Blogger Angela Darroch said...

Thanks Joyce. I was so disappointed with my cheesecake but glad I made this one.

 
At 17 July 2013 at 08:02 , Blogger Angela Darroch said...

Thanks Lena - I love taking part in the Bake-Along and am looking forward to the next one.

 
At 17 July 2013 at 08:04 , Blogger Angela Darroch said...

I was surprised that I like them as much as I did. Not too heavy.

 
At 17 July 2013 at 08:05 , Blogger Angela Darroch said...

The problem with entering these challenges is they always seem to be on the sweet side rather than savoury - I'm going to have to stop or I'll pop :-)

 
At 17 July 2013 at 08:06 , Blogger Angela Darroch said...

Thanks Mich - I am a bit obsessed by muffin cups. I have far too many in my cupboard.

 
At 17 July 2013 at 08:06 , Blogger Angela Darroch said...

Yes much healthier but still a bit of a treat.

 
At 17 July 2013 at 18:37 , Blogger Zoe said...

Hi Angela,

Happy to have you baking along with us!

I know. I know.... Tell me about cottony cheesecake baking. It was nerve-wrecking experience for me too. With Ju's (Little Teochew) tips, I'm feeling lucky that mine was ok ...

Nice to hear that you like my cake pop version of this doughnuts. I must say that it really fun to eat when they are rolling - LOL! The TV media is selling this but I bought mine at Kmart with a much lower price :D

Your doughnuts muffins look very cheerful to eat in colourful paper cups... feel like eating these in a summer carnival.

Zoe

 
At 19 July 2013 at 18:35 , Anonymous Suzanne Perazzini said...

What a great snack with a glass of milk for the kids. Yum!

 
At 1 August 2013 at 15:57 , Blogger Angela Darroch said...

.... and Mum :-)

 

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