Since Eden's birth Canaan has had to spend a lot more time indoors. His usual park time has been cut due to a napping baby and the return of the rainy season. I figured making muffins together might be a good hour of amusement for my energetic little boy.
I was all set to make just some ordinary streusel muffins when I remembered I had tagged this recipe long ago. What little boy wouldn't have fun dipping (and licking) the chocolate topping and sprinkles?
In the end these muffins are muffins not deep-fried doughnut goodness. But they are slightly reminiscent of doughnuts with the hint of nutmeg and the butter method used. I found that the doughnut-likeness dropped dramatically when eaten the second day so these are best served fresh and consumed in their entirety! And the bit of tang from the plain yogurt is a nice surprise on the palate at the end.
They sure were tasty enough for this little boy!
Chocolate Glazed Baked Doughnut Muffins
Taken from Joy the Baker
makes 6 to 8 doughnut muffins
For the doughnut muffins:
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons unsalted butter, chilled and cut into about 8 cubes
1/4 cup whole milk, scalded
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg, beaten
For the chocolate glaze:
1/4 cup unsalted butter
2 tablespoons milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted
To make the muffins:
Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).
Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar. Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients. Work the butter (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour. Set aside.
In a small pan, heat the milk until almost boiling and remove from the flame. Whisk together yogurt, egg and vanilla extract. Add the warm milk and whisk to incorporate. Add the wet ingredients all at once to the dry ingredients. Stir together with a spatula until just incorporated. Be careful not to overmix as it may make the muffins dense.
Gently spoon batter into muffin tins. Muffins tins should be filled halfway. Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch. Insert a skewer into the center of a muffin to test for doneness. If the skewer comes out clean, the muffins are done! Remove from the oven and let rest while you whip up the chocolate glaze.
To make the chocolate glaze:
In a small saucepan over medium flame, heat butter, milk, corn syrup, and vanilla extract until butter is melted. Remove from flame and add chopped chocolate. Stir until chocolate has melted. If the mixture begins to separate a bit… don’t panic. Whisk in the powdered sugar and the glaze should come together. Dip the muffin tops in the glaze while the glaze is warm. Let rest for 3 minutes then sprinkle with jimmies.
