We've had some cold and rainy weather here, so I have spent a lot of time curled up with books and magazines.  I just finished reading an article about all the crazy foods that will be showing up at Stampede this year.  Deep-Fried Jello, Crispy Chicken Feet on a Stick and Canadian Bacon Pickle Balls all sound interesting, but nothing really lives up to those mini doughnuts…warm from the fryer and sprinkled with cinnamon sugar.

My mouth is watering just thinking about them…boy would they taste good with my afternoon tea.  But Stampede is still more than six weeks away and I am not inclined to deep-fry this afternoon, so luckily I have a recipe for doughnut muffins that does a very good impression of this Stampede favourite. 

I came across this recipe a few years ago when I was looking for a way to use up the leftover buttermilk (luckily I also have some in my fridge left over from making a chocolate cake for a friend’s birthday – see December 8, 2016 Happily Ever After Blog for that recipe).  These simple, tasty muffins have become a favourite in my household.  Based on feedback from my resident food critic (aka my 15 year-old son), I only dip the tops of the muffins in the cinnamon-sugar.  However, if you want to go all out, double the amounts for the topping and coat the whole muffin with cinnamon sugar.  Either way, these muffins will tide you over until Stampede!

Dybosyia!

p.s.  If you want to check at all the 2017 Stampede Food, head over to the Calgary Stampede Website!

 

Doughnut Muffins

336 g (24 tbsp)  unsalted butter, at room temperature

350 g (1¾ cups)  granulated sugar

4 large  eggs

756 g (6 cups)  all-purpose flour

18 g (5 tsp)  baking powder

2.5 ml (½ tsp)  baking soda

8.75 ml (1¾ tsp)  salt

5 ml (1 tsp)  nutmeg, freshly grated

410 g (12/3 cups)  milk

60 g (¼ cup)  buttermilk

For Dipping:

224 g (8 tbsp)  butter, melted

200 g (1 cup)  granulated sugar

8 g (1 tbsp)  cinnamon

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make Ahead Tip:

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

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