BAKED DOUGHNUT MUFFINS

The latest Bake Along challenge is for these lovely baked doughnut muffins from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day.  I can't remember ever making traditional fried doughnuts and to be honest they would never be top of my list for a tea time treat.  I would probably have given this challenge a miss had it not been for my complete failure at making the last challenge which was a Japanese cheesecake.  I'm so glad I did try these as they are much nicer (in my opinion) than the heavy, fried version which seems to be so popular these days. 

 I made large muffins but I think next time I would opt for the smaller version as they would probably be easier to handle.  My favourite version so far has been Bake For Happy Kids which were done in a cake pop tin.  They look like the perfect size.

 

 

BAKED DOUGHNUT MUFFINS

 

For the printable version - click here

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

 

Yield: 6 large or 12 small muffins

 

Ingredients

• 335g plain flour
• ⅛ tsp baking soda
• 1¼ tsp baking powder
• ¼ tsp salt
• ¼ tsp ground cinnamon
• 100ml milk
• 1 tblsp plain yogurt
• 70g butter
• 85g sugar
• 1 egg

 

For the coating:

• 70g butter
• 100g sugar
• ½ tblsp ground cinnamon

 

Cooking Directions

1. Preheat oven to 180°C (350°F).
2. Lightly grease a muffin tray for 6 large or 12 small muffins.
3. Combine the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
4. Combine the milk and yogurt in a small jug and set aside.
5. Using a mixer, cream the butter and sugar until light and fluffy.
6. Add the egg and beat until just combined.
7. Add the flour mixture in thirds, alternating with the milk mixture and mix until just combined - do not over mix.
8. Spoon the batter into the prepared tin, filling approximately ⅔ full.
9. Bake for 25 minutes until golden brown and firm to touch.
10. For the coating - melt the butter and place in a bowl.
11. In a separate bowl, combine the sugar and cinnamon.
12. Once the muffins have cooled completely, dunk first in the melted butter and then coat with the cinnamon sugar.                         

 

Best eaten fresh.

 

I will be submitting to Bake Along #43 hosted by Joyce from Kitchen Flavours, 

Lena from Frozen Wings and Zoe from Bake For Happy Kids.

 

 

 

 

Written by : Angela Darroch