Donut. Muffins. That’s right. You can tweak donut batter just a bit, put it in a differently shaped pan, and make it into a muffin. Seems obvious, and yet, we do it so infrequently. And of course, I would be remiss if I left out the chocolate glaze.
- 0.25 cup butter
- 1 cup milk
- 2.67 cup flour
- 1 tsp vanilla extract
- 0.75 tsp salt
- 1.25 tsp freshly ground nutmeg
- 0.25 tsp baking soda
- 1.5 tsp baking powder
- 2 large eggs
- 0.33 cup brown sugar
- 0.5 cup sugar
- 0.25 cup neutral oil, such as vegetable oil
- Preheat the oven to 425 and grease a muffin tin with nonstick spray.
- Cream the butter, oil and sugars together, until light and fluffy. This usually takes me about 3 minutes. Add in the eggs and vanilla, and beat for another 30 seconds or so until they are well-incorporated.
- In a separate bowl, stir together the baking powder, baking soda, nutmeg, salt and flour. With your mixer on low, add the flour mixture and the milk in alternating batches, until just combined. Do not overmix.
- Spoon the batter into muffin cups and bake for about 15 minutes.
- 0.5 cup chocolate chip
- 2 Tbsp - 6 Tbsp heavy cream - this will depend on your chocolate chips, moisture in the air, etc.
- While the muffins are baking, make the glaze by microwaving the chocolate chips and 2 Tbsp. of cream, 10 seconds at a time, and then stirring to mix. It will take some additional heat and additional tablespoons of cream, but eventually the glaze should look kind of like chocolate syrup: thick, but smooth and shiny. Allow to the muffins to cool completely before dipping in the glaze and allowing the glaze to dry (or not).
Adapted lightly from King Arthur Flour.
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