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  1. Thursday, March 15

    Donuffins

    Last week I was craving donuts for some inexplicable reason…because, I mean, donuts are disgusting and who would ever want to eat them, right? So, I posted about my craving on Facebook, hoping someone reading would magically deliver donuts to me. That didn’t happen. I know, shocking. But Courtney from Misadventures in Cooking (who regularly posts her weekly menu – yay, Courtney!) did share a quick, fun recipe to help quench the donut craving.

    Courtney got the recipe originally from Maris of In Good Taste (she’s one of my food blogging buddies and she is lovely). Maris actually has a donut pan for making her donuts, but she suggests using a muffin tin if you don’t have a donut pan. Courtney gave that a whirl and cleverly dubbed her creation ‘donuffins.’ I love the name. It makes me smile.

    I whipped up a batch of donuffins the other night to share at book club. Everyone loved them and a few people went back for seconds. My girls and Nate had them the next morning, at which point I received RAVE reviews. Anna told me they were very good and I believe Cate said something like, “Oh, Mommy! These are AWESOME.”

    I’ve made two batches this week, tweaking them a bit. This is a great, quick treat for when you need a baked good pronto. You know, like those times that you’re craving donuts and wish that Facebook had a delivery service.

    Donuffins
     
    Adapted from here and here
    Author:
    Recipe type: Dessert
    Serves: 12 muffins
    Ingredients
    • 1 cup flour
    • ½ cup sugar
    • 1 tablespoon baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 egg
    • ½ cup milk
    • 1 teaspoon vanilla
    • 3 tablespoons canola oil
    • 4 tablespoons melted butter (separated into 1 T and 3 T), plus butter to grease muffin tins
    • 2 tablespoons sugar and 1 t cinnamon combined in a bowl
    Instructions
    1. Preheat oven to 450 degrees. Whisk together dry ingredients. Add egg, vanilla, and milk and whisk together until blended. Add 1 Tablespoon of butter and all the canola oil. Whisk until well combined.
    2. Grease muffin tin liberally with butter. Fill muffin tin with 2 tablespoons of batter per cup, dividing batter evenly. Bake for 7-10 minutes (mine were done around 9.5 minutes, took them out when a toothpick came out clean). Brush each donuffin liberally with the remaining 3 tablespoons of melted butter, immediately sprinkling with the cinnamon sugar mixture.
    3. The first time I made these there was no salt in the batter, which I though it needed. So that first time I also sprinkled a bit of salt on top of the donuffins – everyone really liked that. Yet another genius use for salgar! Anyway, when I had added salt to the batter, I didn’t put salt on top. Just play around with it to your taste!