Donut Muffin
John
On our road trip from Seattle to California we made a lot of detours to local bakeries and donut shops. One bakery we made a point to visit was the Downtown Bakery and Creamery in Healdsburg, California. Healdsberg is a quaint little town 70 miles north of San Francisco filled with little shops and restaurants, I highly recommend a visit if your ever in the area. We heard about Downtown Bakery's donut muffin from Food Networks "The Best Thing I Ever Ate - Snack Attack" show. Candace Nelson the founder of Sprinkles Cupcakes loved their donut muffin so much, she created a cupcake in tribute to the donut muffin. The Sprinkles version is basically a cupcake with cinnamon sugar, not exactly the same thing. Personally, I would like to eat the donut muffin whenever I want without having to drive over 400 miles to Healdsberg and Sprinkles isn't going to cut it, especially at $3.25 a cupcake. Luckily my wife found a recipe in The Pioneer Woman Cookbook for a French Breakfast Puff, which is exactly the same thing as the donut muffin. The only change I made to the recipe was to add a little bit more cinnamon.
Ingredients:
- 3 cups All-Purpose Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Ground Nutmeg
- 1 cup Sugar
- 2/3 cup Shortening
- 2 Eggs
- 1 cup Milk
Coating:
- 2 sticks Butter (melted)
- 1½ cups Sugar
- 4 tsp Ground Cinnamon
Directions:
- Preheat oven to 350° F
- Lightly grease a muffin pan
- In a large bowl mix the flour, baking powder, salt, and nutmeg.
- In a separate bowl mix together the sugar and shortening.
- Add the eggs one at a time to the cream mixture and mix.
- Add the dry mixture in 3 parts and mix well.
- Scoop the mixture into the muffin cups filling almost to the top.
- Bake for 20-25 minutes, then remove the muffins from the pan to a cooling rack
- Mix 1½ cups of sugar and 4 tsp of cinnamon together to combine
- Melt 2 sticks of butter in a bowl deep enough to dunk the muffins
- Soak each warm muffin in melted butter then roll around in sugar mixture to coat.
- Cool on a rack then enjoy!
John
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Comments
Tina, you should be able to substitute butter for shortening. The texture and taste may slightly change since butter has flavor and shortening doesn't. Also, shortening is 100% fat while butter in 80-82% fat. You can counter balance that by using 3/4 cup butter instead of 2/3 cup shortening.
Would love to know how it turns out if you decide to go with butter. Keep us posted.
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