Monday, February 6, 2012

Baby Sprinkle & Doughnut Muffins

I just got home from a weekend away with some of my favorite sorority sisters. It's amazing to think that we all pledged together exactly thirteen years ago and have remained friends ever since. There was much to celebrate aside from a reunion this weekend. The main reason for our trip was to celebrate the upcoming nuptials of a very deserving friend. We have been on some wild (for us) Bachelorette parties in the past complete with trips to Vegas and the Bahamas, but this time around we found ourselves happiest in our pajamas chatting and sipping on a glass of wine. Perfection really!

One morning we surprised another friend with a little baby "sprinkle" to celebrate her second daughter's arrival later this spring. For my contributions, I stuck to a doughnut theme...heavy on the sprinkles.

I will do a tutorial on the personalized mini bunting soon and in the meantime would love to share the muffin recipe with you. Enjoy!

Doughnut Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar


1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Source: King Arthur Flour

And of course I had to bring along a few "doughnut" cookies for us as well.

Nothing like a doughnut muffin and cookie with your coffee to start your day right!

Congratulations E - I cannot wait to meet your newest addition.

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