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Friday, 24 September 2010 09:54

Cinnamon Sugar Donut Muffin Featured

Written by John
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Donut Muffin Donut Muffin John

On our road trip from Seattle to California we made a lot of detours to local bakeries and donut shops. One bakery we made a point to visit was the Downtown Bakery and Creamery in Healdsburg, California. Healdsberg is a quaint little town 70 miles north of San Francisco filled with little shops and restaurants, I highly recommend a visit if your ever in the area. We heard about Downtown Bakery's donut muffin from Food Networks "The Best Thing I Ever Ate - Snack Attack" show. Candace Nelson the founder of Sprinkles Cupcakes loved their donut muffin so much, she created a cupcake in tribute to the donut muffin. The Sprinkles version is basically a cupcake with cinnamon sugar, not exactly the same thing. Personally, I would like to eat the donut muffin whenever I want without having to drive over 400 miles to Healdsberg and Sprinkles isn't going to cut it, especially at $3.25 a cupcake. Luckily my wife found a recipe in The Pioneer Woman Cookbook for a French Breakfast Puff, which is exactly the same thing as the donut muffin. The only change I made to the recipe was to add a little bit more cinnamon.

Donut Muffin

Ingredients:

  • 3 cups All-Purpose Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Ground Nutmeg
  • 1 cup Sugar
  • 2/3 cup Shortening
  • 2 Eggs
  • 1 cup Milk

Coating:

  • 2 sticks Butter (melted)
  • 1½ cups Sugar
  • 4 tsp Ground Cinnamon

Directions:

  1. Preheat oven to 350° F
  2. Lightly grease a muffin pan
  3. In a large bowl mix the flour, baking powder, salt, and nutmeg.
  4. In a separate bowl mix together the sugar and shortening.
  5. Add the eggs one at a time to the cream mixture and mix.
  6. Add the dry mixture in 3 parts and mix well.
  7. Scoop the mixture into the muffin cups filling almost to the top.
  8. Bake for 20-25 minutes, then remove the muffins from the pan to a cooling rack
  9. Mix 1½ cups of sugar and 4 tsp of cinnamon together to combine
  10. Melt 2 sticks of butter in a bowl deep enough to dunk the muffins
  11. Soak each warm muffin in melted butter then roll around in sugar mixture to coat.
  12. Cool on a rack then enjoy!
John

John

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Comments  

 
0 # RE: Cinnamon Sugar Donut Muffin 2010-09-24 14:34
Ohhhh my that looks mighty tasty! Can butter be substituted for the shortening? Nice post!
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0 # RE: RE: Cinnamon Sugar Donut MuffinMan vs Kitchen 2010-09-25 18:25
Quoting Tina D.:
Ohhhh my that looks mighty tasty! Can butter be substituted for the shortening? Nice post!


Tina, you should be able to substitute butter for shortening. The texture and taste may slightly change since butter has flavor and shortening doesn't. Also, shortening is 100% fat while butter in 80-82% fat. You can counter balance that by using 3/4 cup butter instead of 2/3 cup shortening.

Would love to know how it turns out if you decide to go with butter. Keep us posted.
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0 # RE: Cinnamon Sugar Donut MuffinAmy 2011-10-27 17:51
Sweet Jesus... these are AMAZING... I have died and gone to heaven. I found your recipe on a google search. I too was trying to replicate the Sprinkles version. I like these better. I used butter (not shortening) and they were perfect. thanks for posting!
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0 # RE: Cinnamon Sugar Donut MuffinAlyssa 2012-02-26 17:33
I know this is obvious to some but to others not so much the same.... This recipe doesn't specify what to do with the milk.
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