Doughnut muffins

by Angie Liew

Check out How to Bake Doughnut Muffins by Huang Kitchen on Snapguide.

  This is a muffin that tastes like a doughnut.  Best of all, there’s no frying.  Aside from being much, much easier to make, these doughnut muffins are simply delicious.  The creamed batter gives a light cake texture, while a dip in melted butter mirrors the satisfying “friedness” of a doughnut.  A hefty coating of cinnamon-sugar make these mini muffins taste just like cinnamon-sugar doughnuts.

 

Doughnut muffins

Recipe by Huang Kitchen, Angie Liew
This is a muffin that tastes like a doughnut. Best of all, there’s no frying. Aside from being much, much easier to make, these doughnut muffins are simply delicious. The creamed batter gives a light cake texture, while a dip in melted butter mirrors the satisfying “friedness” of a doughnut. A hefty coating of cinnamon-sugar make these mini muffins taste just like cinnamon-sugar doughnuts.
Course: Desserts

Ingredients

  • 90 g sugar, 1/2 cup
  • 56 g butter, melted, 1/4 cup
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 125 g all-purpose flour, 1 cup

Toppings

  • 55 g butter, melted, 1/4 cup
  • 55 g sugar, 1/4 cup
  • 1 teaspoon ground cinnamon

    Instructions

    • Preheat oven to 190 degree C. Grease a 24 mini muffin pan with baking spray.
    • In a large bowl, add the sugar, melted butter and nutmeg. Blend these ingredients well.
    • Stir in the milk. Then mix in the baking powder and flour until JUST combined.
    • Fill the greased muffin cups half full with batter.
    • Bake in the preheated oven until the tops turn golden brown, about 15 minutes.
    • While the muffins are baking, place the melted butter in a low edge bowl. In another bowl mix together the sugar and 1 teaspoon of ground cinnamon.
    • Remove the muffins from their cups, dip each of them in the melted butter and roll it in the cinnamon sugar.
    • Let the doughnut muffins cool on the rack before serving.

Enjoy!

To make the doughnut muffins:
First grease well a 24 mini muffin pan with baking spray

 

 
Weigh all ingredients needed for these muffins

 

 In a large bowl, add sugar, melted butter and the ‘secret’ ingredient nutmeg. Blend well.
 

 

Then stir in milk and add baking powder and flour.  
 

 

Mix until JUST combined.  Use an ice-cream scoop to spoon batter into muffin pan.
 

 

Fill to half full.
 

 

Bake in preheated oven.
 

 

When baked, let cool in the pan for 5 minutes.

 

Transfer doughnut muffins to a wire rack.

 

Ingredients for toppings

 

Place melted butter in a shallow bowl.

 

Also the cinnamon-sugar mixture in another shallow bowl.

 

Dip the tops in melted butter and then in cinnamon-sugar.

 

 
Can also be taken plain without the cinnamon-sugar.

 

 
A dose of cinnamon in the sugar coating makes for well-spiced muffins.

 

Ground nutmeg added sort of rounds out flavours, especially cinnamon.

 

These dense, slightly tangy, cinnamon-coated muffins are perfect for your morning doughnut craving.

 

Enjoy authentic doughnut flavour in an easy to make muffin.
 
 
SO ENJOY!
 

Leave a Comment

2 comments

Angie Liew June 13, 2014 - 6:20 am

I think the texture for kuih bahulu is lighter. This tastes just like doughnut. I’m using Lumix and sometimes my iPhone. Thanks for your comment 🙂

Reply
Esther Wong June 12, 2014 - 2:18 pm

Something different. I have not tasted donut muffin before but the texture looks a bit like kuih bahuru. Btw, your pictures looks sooooo good, what camera you used?

Reply

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