mini doughnut muffins – glazed, sugared, and jelly-filled

Posted By Lillie On August 9, 2012 @ 4:15 am In breakfast,muffins/quick breads,photo,recipe | 15 Comments

Mini Doughnut Muffins
Makes 16 mini doughnut muffins

Adapted from Fine Cooking

For the doughnut muffins:
1 1/2 cup (187 grams) flour
1 1/4 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) salt
1/2 teaspoon (2 grams) ground nutmeg
1/8 teaspoon baking soda
6 tablespoons (85 grams) butter, room temperature
1/4 cup + 2 tablespoons (75 grams) sugar
1 egg
1/3 cup (78 ml) buttermilk

For chocolate glazed:
1/2 cup chocolate chips
1 tablespoon heavy cream
sprinkles, for decorating

For jelly-filled:
1/4 cup strawberry jelly
1/2 cup powdered sugar

For cinnamon sugared:
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Make the doughnut muffins: Preheat oven to 350. Butter and flour a mini muffin tin and set aside.

In medium bowl whisk together the flour, baking powder, salt, nutmeg and baking soda. In a large bowl cream together the butter and sugar until light and fluffy, or about 2 minutes. Add the egg and beat until combined.

Add about a third of the dry ingredients to the butter mixture and beat until combined. Then add about half the buttermilk until incorporated and continue alternating between the dry ingredients and buttermilk. Finish with the dry ingredients.

Scoop the batter into the prepared pan and use a spatula to smooth the top so the top of the batter is flush with the rim of the tin.

Bake for 14 minutes or until a tester comes out clean. Transfer muffins to a rack until cool.

Make the chocolate glazed: In a small bowl set over a pan of barely simmering water, slowly melt the chocolate. When melted, remove from the heat and whisk in the heavy cream until smooth. Dip five of the doughnut muffins into the glaze, let each stand for several seconds to briefly set then decorate with sprinkles.

Make the jelly-filled: Fill a pastry bag fitted with a small tip with jelly. Place powdered sugar in a resealable plastic bag and toss five of the doughnut muffins in the sugar. Insert the tip about halfway down into the center of each doughnut muffin and gently press the pastry bag to fill with jam. Dust with additional powdered sugar if needed.

Make the cinnamon sugared: Combine the cinnamon and sugar together in a small bowl. Dip the tops of five doughnut muffins in the melted butter then roll each generously in the cinnamon sugar mixture.


 

 

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