French Doughnut Muffins Recipes

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

DONUT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk or stir until well blended.
• In another bowl combine egg, oil, sugar, and milk. Whisk or stir until well blended.
• Add the wet ingredients to the dry ingredients, and stir only to combine (do not over mix!).
• Fill muffin cups ⅔ full and bake at 350 degrees for 20 to 25 minutes.
• While the muffins are baking, melt ½ cup butter and set aside.
• Combine ¾ cup sugar and 1 teaspoon cinnamon in another bowl and set aside.
• Take muffins out of the oven and remove them from the pan.
• While the muffins are still hot, dip them in melted butter and then in the cinnamon-sugar mixture.

CINNAMON SUGAR DONUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.
• In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
• In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.
• Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
• Spoon batter into muffin cups about 1/2 - 3/4 of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.
• For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.
• Dip the muffins into the butter, then roll in the cinnamon sugar mixture.

DONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened., Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.

DOUGHNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

FRENCH DOUGHNUTS

Steps:

• Heat oil in a low-sided 6-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Cut thirty 4-inch squares out of parchment. Line two baking pans with paper towels.
• Meanwhile, sift the flour into a medium bowl. In a medium saucepan, combine the milk, salt, sugar, and butter. Bring to a full boil over medium-high heat. Remove from heat; add the sifted flour, all at once, stirring constantly until flour has been incorporated. Return to heat; cook, stirring constantly, until the dough pulls away from sides, about 30 seconds. Remove pan from heat.
• Transfer dough to bowl of an electric mixer fitted with paddle attachment. Beat on low speed until the bowl is warm to the touch, 4 to 5 minutes. Add eggs, one at a time, beating until each egg has been incorporated before adding the next. Stir in poppy seeds.
• Coat a baking pan with cooking spray, spread 5 squares of parchment on top, and generously spray parchment. Fit a large pastry bag with a #4 star tip; fill with dough. In one continuous stroke, pipe a 2 1/2-inch double-layer circle onto each square.
• Carefully lifting squares, gently slide 5 doughnuts into oil. Cook until golden brown, about 2 minutes. Using a slotted spoon, turn over; continue cooking until evenly browned, about 2 minutes more. Transfer to lined baking pans; let rest until cool enough to handle.
• Repeat steps 4 and 5 with remaining parchment squares and dough.
• Coat doughnuts with lemon glaze. Sprinkle with lemon zest and a pinch of poppy seeds. Transfer to a wire rack to set; serve.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

DOUGHNUT MUFFINS

Steps:

• Beat egg.
• Add in oil and milk and continue to beat until mixed. Set aside.
• Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.
• Mix and fill muffin cups.
• Combine sugar and cinnamon.
• Sprinkle generously on top of each muffin.
• Add a dollop of butter atop each muffin.
• Bake at 400°F for 20 minutes.
• NOTE: I add a couple of sprinkles of cinnamon to the batter.
• I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix.

DOUGHNUT MUFFINS

Steps:

• Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
• Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
• Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

DOUGHNUT MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
• 2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed inches In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.
• 3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
• 4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
• 5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

FRENCH BREAKFAST PUFFS

Steps:

• Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FRENCH DOUGHNUT MUFFINS

Steps:

• Preheat oven to 400. Lightly spray muffin tin.
• Beat egg. Add 1/2 cup milk and 1/3 cup melted margarine.
• Combine flour, 3/4 cup sugar, baking powder, salt, and nutmeg. Blend well with egg mixture.
• Fill greased muffin tins 1/2 full.
• Bake 15 minutes until browned.
• Immediately remove muffins from pan and dip in remaining 1/3 cup margarine.
• Roll in cinnamon/sugar/vanilla mixture.
• Serve warm.