Baked “Cake Donut” Muffins
Everywhere on the internet there are recipes and blogs about Baked Donut Muffins. I love donuts – but don’t eat them anymore because I no longer eat fried foods. I never made them at the bakery, because I hate the smell of hot oil, and well, frankly, I avoided the bagel/donut crowd and concentrated on more upscale pastries and desserts.
BUT…then I tried experimenting with my own Baked Donuts. These donuts are identical to the cake donuts that you can find in the grocery store in regular, cinnamon and powdered sugar varieties. The key to making these light and not heavy is to make them like you would a cake, meaning using a mixer instead of hand mixing like a regular muffin. The creaming of the butter and sugar makes a lighter batter. Another important step is to not over bake. I baked mine for 17 minutes and they were perfect. Depending on your oven, bake until they test done to the touch – but NOT brown. This recipes makes 24 small “muffins”. Enjoy!
In a Mixer bowl cream: 1-1/2 sticks of Butter, softened 1 cup Sugar Add: 2 Eggs, room temperature Mix into the above: 3/4 cup Milk 1/4 cup Sour Cream 1/2 tsp. Vanilla Extract Sift together and mix to incorporate: 3 cups AP Flour 2-1/2 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt 1-1/2 tsp. Nutmeg (I know it sounds like a lot but…trust me)
Mix well to incorporate. Spray your muffin tins (or grease). Place small scoop into each muffin cup. Bake in 350 degree oeven for 15-20 minutes. Cool for 2 minutes, place in plastic ziplock bag with cinnamon sugar and/or powdered sugar and shake to coat.