There are some recipes that sound interesting at first, but when baked produces a product that leaves me completely undecided. Take this recipe for buttermilk doughnut muffins. It definitely piqued my interest because it was a way of getting out of frying a doughnut and having the convenience and speed of muffin-making.
To be fair, I didn’t follow the recipe to the letter. I definitely added more batter than indicated, so the muffins had to be baked longer. I also iced the muffins with some leftover salted caramel buttercream icing instead of rolling them in cinnamon sugar.
So far, my friends and family who’ve tried these muffins seem to think they’re great, but I’m not too sure. Maybe I find it disconcerting that muffins, which are normally light and fluffy, are in this case denser and chewier, like a doughnut. Success? You decide.
320g all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
60g unsalted butter, melted
1 cup buttermilk or yoghurt
150g brown sugar
2 tsp vanilla extract
1/2 tsp salt
Makes 12 muffins
Step 1: Preheat your oven to 160°C (320°F). Line your muffin tin with paper cups.
Step 2: In one bowl, sift in the flour, baking soda and ground cinnamon. In another bowl, add the rest of the ingredients and mix to combine. Add the wet ingredients to the dry ingredients and fold to mix. Fill the muffin cups three-quarters full. (Using a disher helps immensely.)
Step 3: Bake the muffins for 25 minutes and cool.
Step 4: Make up half a recipe of my salted caramel buttercream icing and decorate the muffins.