Doughnut Muffins —SCB

It has been a busy week for me as I juggle a few different responsibilities. It was busy enough that I almost missed that our backyard lilac tree had begun to bloom. Busy enough, too, that I had not been to the market. We woke up this morning with a day off from school and our cupboards were nearly bare. Waffles were requested, but we had no eggs. I remembered the recipe for doughnut muffins that I had cobbled together a few weeks back required no eggs and set to work.

These little mini-muffins, coated in cinnamon sugar, are meant to mimic doughnut holes. Crispy on the outside, cakey on the interior, they do a pretty good job. My version uses whole grain flour for wholesomeness, yogurt for a little tang, and cardamom for subtle spice. They didn’t last long!

Doughnut Muffins
Makes 24 mini-muffins (or 12 regular muffins)

1/4 cup unsalted butter, melted
1/4 cup whole milk plain yogurt
1/4 cup milk
1/2 cup sugar
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon cardamom
pinch salt

1/4 cup unsalted butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cardamom

Preheat oven to 375 degrees. Grease 24 mini or 12 regular muffin tins. In a large bowl, stir together melted butter, yogurt, milk and sugar. Sift together with whisk in a separate bowl: the flours, baking powder, cardamom and salt. Add the dry ingredients to the wet and stir just until combined. Fill greased muffin tins halfway with mixture. Bake until lightly browned, 15-30 minutes depending on the size and type of muffin tin you use. Muffins should be browned and crispy on the outside.

Turn out muffins and allow to cool enough to handle. Stir sugar, cinnamon and cardamom together to make the topping. Brush each muffin with melted butter and then dip in cinnamon mixture to coat.

You have to be quick around here or you’ll miss out on a muffin…