Are You a Light, Airy Glazed Doughnut Fan or a Dense, Flavor Packed Cake Doughnut Fan?
I go back and forth, but I love a really good cake doughnut.
This is a clean version of my favorite cake doughnut. It’s full of flavor and whole food ingredients. Plus it’s baked and not fried. I like to keep my simple with a cinnamon-sugar topping. This is a great starter muffin recipe. You can change it up by adding dried fruit, nuts, etc. You can change the topping with a simple glaze, chocolate, or fill your doughnut muffin with a little homemade preserves. Anyway you make them, they’re delicious!
- 1/4 cup butter
- 1/4 cup coconut oil
- 1/3 cup raw sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 2 cups Unbleached White Flour
- 2/3 cup Whole Wheat Flour
- 1 cup coconut or almond milk
Cinnamon Sugar Topping
- 3 tablespoons melted butter
- 3 1/2 Tablespoons sugar
- 1 1/2 teaspoons cinnamon
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin or line with 12 paper or silicone muffin cups
2) In a medium mixing bowl, cream together the butter, oil, and sugars until smooth.
3) Add the eggs and vanilla. Beat to combine.
4) In a large bowl, combine the baking powder, baking soda, nutmeg, cinnamon, salt, and flours.
5) Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is combined.
6) Spoon the batter into the prepared muffin pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then roll the muffin in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Yield: 12 muffins.