“I AM BEGINNING TO LEARN THAT IT IS THE SWEET, SIMPLE THINGS OF LIFE WHICH ARE THE REAL ONES AFTER ALL.” Laura Ingalls Wilder
Whenever I feel in doubt about how to approach most anything in life, my instinct usually tells me to just keep it simple. Baking is a perfect example of that. Don’t get me wrong. I love outrageous, complex, over the top, and unusual desserts. (One of my favorite cookbooks is Sticky, Chewy, Messy, Gooey by Jill O’Connor!) But the purist in me can find just as much bliss in a simple madeleine, a plain, fudgey brownie, or some creamy butterscotch pudding. This sugared donut muffin is another example of simple perfection. Just the right balance of sugary donut, cinnamon muffin and strawberry jam in one petite bite will leave you wanting for nothing more than. . . .
. . . . . another tiny bite!
What also makes these sweet sugary muffins a quick and easy recipe to bake is that you will probably have all the ingredients already on hand. And if you don’t have exactly what I used, mix and match according to what is in your pantry and fridge. I intended to use cinnamon, but I ran out! Can you believe it? Fortunately, some apple pie spice took it’s place. I also used buttermilk in place of regular milk, because I had purchased buttermilk for some Chocolate Whoopie Pies, and wanted to use it up. I added the only regular cinnamon I had left, which was about 1/8 of a teaspoon, to the rolling sugar. And despite the fact that these are rolled in sugar, they are not overly sweet. So for an extra pop of flavor and color, I piped a bit of strawberry jam into these. And they were phenomenal! A perfect sweet bite!
Level of Difficulty: Easy
Yields: 2 dozen mini muffins
SUGARED DONUT MUFFINS:
- 1 3/4 cup of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of apple pie spice
- 3/4 cup buttermilk
- 3/4 cup of sugar
- 1/3 cup of vegetable oil
- 1 large egg
- 1 stick of melted butter
- 1/3 cup of sugar for rolling
- 1/2 cup of strawberry jam
Preheat your oven to 350°F. Spray 2 mini muffin tins with cooking spray.
Combine the flour, baking powder, salt, and apple pie spice in a bowl and set it aside. In the bowl of your electric mixer, beat together the egg and 3/4 cup of sugar. Add the flour mixture and combine. Add the buttermilk and vegetable oil and until combined. Pour the batter into the muffin tins, filling them to the top. Bake for 18-22 minutes.
Cool just slightly, enough to handle the muffins or they will break a bit when you try to remove them from the pans. It was necessary for me to take a mini rubber spatula to help get them out.
Melt the stick of butter in the microwave for 30 seconds. Using a pastry brush, lightly brush the tops and sides of the muffins and then roll them into the sugar. Set on a wire rack. When the sugar is dry and the muffin is slightly cooled, poke a hole in the center of each muffin using a drinking straw. Put the jam into a pastry bag fitted with a small, circular tip. Pipe the jam into the center of each muffin.
So keep it simple and use what’s on hand. I hope everyone enjoys these as much as I did!
Adapted from Angela’s recipe at Big Bear’s Wife during my participation in The Secret Recipe Club.