Cinnamon Sugar Doughnut Muffins

DSC_0234This month is both flying by, and at the same time, can’t move fast enough! I have been living in two different places, and that in itself is quite frazzling. We are in the middle of packing up the house, getting errands done before moving, packing, planning, job preparation, packing, and oh, did I mention that it’s my birthday next weekend?! Yeah. Things are nuts in our neck of the woods.

However, when life wasn’t as crazy as it is now, back in August, my mother paid me a visit. She came down, we went to Shakespeare in the Park, saw A Comedy of Errors, went to the Alberta Birds of Prey Center, and went to dinner. The next morning, we were puttering around before the Birds of Prey Center, and I wanted something slightly sweeter for breakfast.DSC_0233

I took to Pinterest, and found these doughnut muffins, which were extremely simple to make, very fast, and delicious! They definitely reminded me of both doughnuts and muffins, so they screamed breakfast.DSC_0232

Ingredients

Yield: 12 muffins

For the muffins:

1½ c. flour
½ c. sugar
1½ tsp. baking powder
1/8 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
1 egg
½ c. milk
1/3 c. butter, melted and cooled

For the topping:

1/3 c. sugar
2 tsp. cinnamon
5 tbsp. butter, melted

Preheat oven to 350° F. Grease muffin cups with miracle cake release, 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, and melted butter, and mix well to combine.

Add the wet ingredients to the dry and mix to combine. Spoon the batter into the prepared muffin tins, and bake in preheated oven 20-25 minutes, or until toothpick inserted into center comes out clean.

Let cool in pan for 5 minutes, then turn out onto cooling rack.

In a small bowl, mix the sugar and cinnamon for the topping. Dip muffins in melted butter, then cinnamon sugar mixture, then cool completely.

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Apple Chai Muffins

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Like I said with my last post, muffin kick. You all know my tea addiction as well. I couldn’t resist. I saw these Apple Chai Muffins and just had to try them.

Now, the original recipe, found here, is a bit more complex. I usually follow all the steps and components to a recipe, but I just wanted a simple muffin. The original recipe also had a streusel topping, and a chai glaze, but I was content with just a muffin without all the pomp and circumstance. I took just the muffin recipe. If you would like to add the streusel and the chai glaze, head on over to the original recipe’s website.

I also wanted to make smaller muffins this time, so I put less batter in each muffin cup, and was able to get two dozen muffins. I was also wanting more apples in my muffins, so I doubled the amount of apples, and this is reflected in the recipe that I have written. I also realized that there is no actual chai in the muffins. If you wanted to, you could omit the spices, and substitute about 2 tea bags of your favourite chai tea.
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Ingredients

Yield: 24 (2 dozen) small muffins

2 c. flour
1 c. sugar
3 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. cardamom
2 eggs
1 c. sour cream
¼ c. butter, melted
1 tsp. vanilla
1½ c. apples, peeled, cored and diced

Preheat the oven to 400°F. Line two muffin trays with paper liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices. Whisk together. In a medium mixing bowl, whisk together the eggs, sour cream, butter and vanilla.

With a spatula, fold in the wet ingredients into the dry ingredients. Be careful not to over-mix. Fold in the apples.

Spoon batter into the muffin cups until they are about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted into the centre of the muffin comes out clean.

Cinnamon Rhubarb Muffins

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I am on a muffin kick right now. With how much substitute teaching I’ve been doing, I need some snacks that I can quickly pack and take to lunch if I get a call early in the morning. I also need something that will fill me up, and muffins, especially muffins with fruit in them, are one of the top contenders.

I had some rhubarb in the freezer left over from my farmer’s market finds in the summer, and when I stumbled upon this recipe, I was extremely excited.
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Ingredients:

Yield: 12 large muffins or 16 medium muffins

2 c. flour
¾ c. sugar
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 tsp. cinnamon
1 c. sour cream
8 tbsp. (½ c.) butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla
1½ c. diced rhubarb
3 tbsp. sugar (for finishing)
½ tsp. cinnamon (for finishing)

Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.

In a large mixing bowl, blend the flour, sugar, baking powder, baking soda, salt and cinnamon together. In a separate bowl, whisk together the sour cream, butter, eggs, and vanilla.

Fold in the wet ingredients into the dry ingredients, being careful not to over-mix. Gently fold in the rhubarb with a spatula. Spoon into muffin liners. Fill full and slightly mounded for larger muffins, fill about two-thirds full for smaller muffins.

Whisk together sugar and cinnamon and sprinkle over the tops of the muffins. Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean.

Let cool in pans 5-10 minutes before transferring to a wire rack. Serve warm.