Happy 2018!! What a fun way to kick off the new year with these sweet muffins! My absolute favorite donut when I was growing up was the old-fashioned. The cakey texture and the fragile glaze made me helpless to resist. Today’s Old Fashioned Donut Muffins are a great way to get the same flavors in an easy-to-make breakfast or after-school treat.
Today we will be enjoying the muffins while we watch the Rose Parade and get ready to watch the football games. I’m going to be a total couch potato today LOL.
This is really the best of two worlds for me … the ease and texture of a muffin with the flavors of my favorite doughnut. A lot less oil (no frying) and still so satisfying. I had to give away the extras or I would have eaten the whole batch all by myself!
You can use any combination of spices you like – pumpkin pie spice, more cinnamon, add cardamom, etc. Get as creative as you want but don’t over do it or the flavor will be overpowering.
I couldn’t think of anything better to serve on New Year’s Day morning as we are enjoying the Rose Parade and spending the day watching the football bowl games.
I love that these are baked as muffins, making them really easy to transport. If you are taking these to a party or potluck, having a muffin tray with a cover makes them simple to carry. It also is handy for storage, helping to keep them fresher.
These muffins are the epitome of comfort foods. Rich, a touch indulgent, and thoroughly fulfilling. Just what we need when we’re curled up on the couch, after a tough day, or when we have guests coming over and want to serve something they will reach for over and over again.
I hope you love these Old Fashioned Donut Muffins and that they show up on your menus often. Happy New Year my friends. May 2018 be a terrific year filled with laughter, prosperity, and good health.
Happy New Year and Happy Chocolate Monday!
Use a store bought gluten-free blend, like Bob’s Red Mill 1-to-1 Baking Flour or make your own blend like I do. I keep mine on the counter in a sealed plastic bucket so it is handy whenever I get the urge to bake. And be sure to use a kitchen scale to weigh the dry ingredients for the best results!
- 1/2 cup butter (1 stick; 8 tbsp), at cool room temperature
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (71 g) light brown sugar
- 2 tsp freshly grated lemon zest
- 2 large eggs
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 1 tsp pure vanilla extract or vanilla paste
- 2-2/3 cups (320 g) all-purpose flour or gluten-free flour blend
- 1 cup low-fat milk
- 1 cup mini white chocolate chips
- 3 tbsp butter
- 1 cup confectioners’ sugar
- 3/4 tsp pure vanilla extract or vanilla paste
- 2 tsp freshly squeezed lemon juice, optional
- 1 to 2 tbsp hot water, as needed
- Preheat oven to 425°F. Line 12 muffin cups with paper liners or butter each cup well.
- Make the Muffins: In the bowl of a stand mixer, beat together the butter, both sugars, and lemon zest until smooth. Add the eggs, one at a time, beating until thoroughly incorporated before adding the next one. Scrape the bowl and beater(s). With the mixer on low speed, add the baking powder, baking soda, spices, salt, and vanilla until just combined. Scrape the bowl again.
- Mix in 1/3 of the flour at a time, alternating with the milk, beginning and ending with the flour and mixing until just combined. Scrape the bowl and beater(s). Stir in the white chocolate chips.
- Divide the batter equally between the prepared muffin cups. They will be quite full, but that gives you nice tall muffins for easier glazing.
- Bake until pale golden and springy to the touch and a toothpick comes out clean, 15 to 17 minutes, spinning the tray after 8 minutes to bake all the muffins evenly.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack with a sheet of parchment or waxed paper underneath (to catch drips) and cool 10 minutes before glazing.
- Prepare the Glaze: In a small saucepan, melt the butter over medium-low heat. Whisk in the confectioners’ sugar, vanilla and lemon juice until smooth - be sure there are no lumps. Whisk in 1 tbsp of hot water. Add more water if needed to get a fairly thin glaze.
- When the muffins have cooled enough to handle easily, dip the tops into the glaze, turn them upright, set back on the wire rack and allow the glaze to cool. Once firm, dip a second time and allow to cool again.
- Yield: 12 muffins
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