Doughnut muffins are sweet, cake-like muffins which are scented with cinnamon and nutmeg. These muffins taste remarkably like doughnuts but they are baked rather than deep-fried. But how exactly can you make them in your home?
How to make doughnut muffins
- Four tablespoons (57g) butter
- 50g vegetable oil
- 99g granulated sugar
- 71g brown sugar, packed
- Two large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons nutmeg, to taste
- 3/4 teaspoon salt
- One teaspoon vanilla extract
- 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
- 227g milk
For the topping:
- Three tablespoons butter, melted
- Three tablespoons normal sugar or cinnamon sugar.
The first step is to heat your oven to 220C/425F.
Next, you should lightly grease a 12-hole muffin tin or use a silicone one.
In a mixing bowl cream together the butter, vegetable oil and sugar until it is smooth.
Next, add the eggs and beat to combine them before stirring in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon this batter evenly into the prepared pan, filling each cup until it is nearly full.
Bake the muffins for 15 to 17 minutes or until they are a pale golden brown, or until a cake tester placed in the centre of the muffins comes out clean.
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You should then remove these muffins from the oven and let them cool for a couple of minutes.
While the muffins cool down, you should melt the butter to put on top.
Use a pastry brush to put the butter on top and then sprinkle them with sugar or dip them in the sugar.
For an autumnal twist, it is often advised to use cinnamon sugar.
You can serve these doughnut muffins warm or cool.
If you want to make real doughnuts you should simply batter these doughnuts into a lightly greased doughnut pan filling the wells to around a quarter from the edge of the rim.
Then bake these doughnuts in the preheated oven for 10 minutes.
Remove these doughnuts from the oven and shake them in a bag of sugar or cinnamon sugar.
This recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you’ll have to bake in at least two batches.
How to make homemade jam
You can make your doughnuts extra special by making your own jam.
900g fruit (blackberries, plum, strawberries, raspberries)
900g golden granulated sugar
A knob of butter.
Place the fruit in a large heavy-bottomed saucepan and reduce down on a low heat.
For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing.
Then simmer the fruit according to the following times:
- Blackberries: 15 minutes
- Plums: 30 to 40 minutes
- Raspberries: Two minutes
- Strawberries: Five minutes
Tip in the sugar before stirring over a very low heat until the sugar dissolves.
Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10 to 12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20 to 25 minutes – but do not stir though until the setting point of 105C is reached.
Remove the jam from the heat and skim off any excess scum before stirring in a knob of butter across the surface.
Leave for about 15 minutes so the fruit can settle and pour it into sterilised jars and seal.
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