Donut. muffins.

donut muffins open

 

I first tried these little cuties at the Wild Flour Pastry in Charleston and loved them. A fascinating hybrid of muffin, donut, and snickerdoodle, they taste of vanilla cake, a subtle spice that I couldn’t discern, butter, cinnamon, and sugar.  What intrigued me most, though, was the texture. Though they tasted like a very traditional plain cake donut, they weren’t nearly that dense.  so I wanted to find a way to make them, but could neither find a recipe nor determine how to replicate it.

Today was a stormy rainy day – a perfect baking day, really.

I pulled out the Cheryl and Griffith Dean’s Back in the Day Bakery Cookbook that I’d bought in the Charleston Cookbook binge, and took a look through it to see what caught my interest. And there were, amongst all of the treats…DONUT MUFFINS!

back in the day

 

They looked like the little cuties from Wild Flour, and it was a pretty easy recipe. What intrigued me most were the spices – nutmeg and cardamom. The spices in the Wild Flour ones that I wanted to recreate were clearly present, but subtle and somewhat indiscernible.  Once I saw that they what they were, it was one of those “duh!” moments. Of course that’s what they are!

The muffins were easy…cream the butter…

Photo May 19, 3 09 12 PM

…add the sugar…and the eggs…then the dry ingredients…alternating with the milk/buttermilk mixture…

Photo May 19, 3 12 10 PM

spoon them into a muffin tray…

 

 

Photo May 19, 3 19 46 PM

Bake and cool…

unrolled donuts

Prep the melted butter dip and the cinnamon sugar dip…

donut dip

Then dip, roll, and…

dipping

create donut muffin loveliness…

donut muffins done

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