Monday, January 13, 2014

Strawberry filled Doughnut Muffins

I like doughnuts and I like muffins, but to be frank who doesn't like doughnuts and muffins.  Sugary goodness that is perfectly acceptable to eat for breakfast.  Yes please!

Sometimes, I prefer a doughnut (jelly or Bavarian cream filled are my favorite) and sometimes I prefer a muffin.  Though, sometimes I want both; on those days these donut muffins will save me a few calories.  Plus, you make it at home with supplies you already have on hand so it is cheap and inexpensive.

For all of you doughnut and muffin lovers aka carb fans, this treat aka breakfast if you are in our house, is perfect.  You can make some today and enjoy them all week long for breakfast.  Well you can enjoy them all week if they aren't gobbled up before.    
Strawberry filled Doughnut Muffins are easy and delicious- Alohamora

These Strawberry filled Doughnut Muffins aren't hard to make, and they are a joy to eat. There is a little bit of cooling time involved in the process and as we learned yesterday, when things need to cool or dry it stacks on the time.  

Therefore, I'll tell you how it is so you aren't "surprised."  These treats are easy, you probably have everything on hand, taste delicious the day of but still taste great a few days later, and they look pretty cool.  
Strawberry filled Doughnut Muffin- Alohamora

First, make and bake the doughnut muffins.  I prefer to use a large cookie scoop to fill my muffin tins; the large scoop seems to be the perfect size for uniformed cupcakes and/or muffins.  

After the doughnut-muffins cool scoop out a hole in the middle.  I know there are lots of fancy cupcake corers aka things you can use to scoop out cupcakes or muffins out there,  However, go get yourself a grapefruit spoon as shown in the picture above.  We found ours at Crate 'n Barrel for a couple bucks.  They are absolutely perfect for making holes in cupcakes or muffins b/c of the serrated edge, narrow tip, and the spoon opening to scoop the innards out. Seriously, these spoons are awesome!  I may not like grapefruit, but I adore these spoons for cupcake/muffin making. 

At this point you are just about done.  Dip the tops of your cake-like doughnut muffins in melted butter and then granulated sugar.  I personally think the texture and look of the granulated is ideal, but if you are powder sugar fanatic feel free to go that route.Though, I would highly suggest doing this step.  They sugar gives the doughnut muffins a finished look and add a certain amount of deliciousness.

Complete this treat with a filling, aka jam, of your choice.  Though, I personally feel you might as well get a banging jam that you love if your doughnut/muffin is going to be filled with it and you'll be eating a big bite of it.  Personally, I prefer to go the preserves route, but to each his/her own.  
Finally, thoroughly enjoy your doughnut muffin and have no guilt whatsoever.  It's homemade; that pretty much means its basically calorie and fat free. :)  Though, if you just want to taste one make up a batch and bring the rest in to work.  Everyone will love you for the morning treat.  Plus, these treats are husband approved.  My husband just saw this picture and said, "Yum, those are good!"  
Strawberry filled Doughnut Muffins are easy and delicious- Alohamora
Strawberry filled Doughnut Muffins
Alohamora: Open a Book
Recipe slightly adapted from: Confessions of a Cookbook Queen
Amount: 12 medium to large doughnut muffins.  Could make 15-18 smaller ones.
Active Time: 30 minutes
Inactive Time: 30 minutes


1/4 cup butter (softened)
1/4 cup vegetable/canola oil
1/2 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs (at room temperature if you remember)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg

1/2 tsp salt
2 tsp vanilla
2 2/3 cups flour
1 cup milk

4 Tbsp melted butter
1/3 cup granulated sugar
small jar (at least) jelly, jam, or preserves

  1. Preheat oven to 400. Line 12 muffin cups with liners and set aside.
  2. In large bowl mix  butter, oil, and both sugars on low speed until smooth. Add eggs and beat until combined. 
  3. With the mixer on add baking powder, baking soda, nutmeg, salt, and vanilla. 
  4. Then while the mixer is still running add 1 cup flour, 1/2 cup milk, 1 cup of flour, 1/2 cup of milk, and finally 2/3 cups of flour.  
  5. Once the batter is smooth and all the ingredients are combined, fill the muffin tins.
  6. Bake for 12- 15 minutes, until muffins are golden and tops spring back when lightly touched in the center.
  7. Let muffins cool completely.  Then cut a hole with your grapefruit spoon :) in the top of each muffin. 
  8. Dip the muffin in the melted butter, then in the sugar. Finally, fill the hole with your preserves using that same awesome grapefruit spoon.
  9. Enjoy as soon as possible for prime/ideal deliciousness.