Winter Spiced Donut Mini MuffinsKelsey Banfield
These donuts are so much fun, because they are really muffins masquerading as donuts! They are baked, not fried, but still taste like the best kind of fluffy moist donuts you get at the donut shop. To give ours great flavor, I roll them in a little melted butter and some warm winter spices. The blend I use is a mix of cinnamon, nutmeg, and cardamom, so they are almost reminiscent of chai. Making these with kids is a fun winter activity. They are perfect for a sweet treat in the lunchbox, or for munching on during the car ride home from the ski slope. They also are wonderful to enjoy with a cup of tea in the afternoon. These will most certainly become your new favorite winter treat, while the snow just keeps coming!
Winter Spiced Donut Mini Muffins
adapted from King Arthur Flour
Makes 24 mini-muffins
½ stick unsalted butter
¼ cup vegetable oil
½ cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon kosher salt
2 2/3 cups all-purpose flour
1 cup whole milk
5 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
1 tablespoon granulated sugar
1 teaspoon ground cardamom
¼ teaspoon ground nutmeg
1. Preheat the oven to 425 degrees F. Grease a 24-cup mini muffin tin and set aside.
2. Cream together the butter, vegetable oil, and sugars until smooth. Mix in the eggs and beat well. Then, stir baking powder, baking soda, vanilla, salt. Then stir in the flour and milk in three parts, alternating after each addition. Stir until smooth.
3. Fill each muffin cup ½ full and bake for 12 to 15 minutes, or until the tops spring back when touched and a cake tester inserted into the center comes out clean.
4. Allow the muffins to cool until comfortable to touch. Mix the cinnamon, sugar, cardamom, and nutmeg in one bowl and set aside. Then brush the muffins all around with the melted butter and roll in the blend of spices. Serve immediately.