Wanted: Type A personal assistant. Job duties will include: reminding me what day it is, reminding me how many days I have left to write a cookbook, eating pancakes, and listening to me talk to myself as I grocery shop.
Wanted: Dude dishwasher.
Wanted: Courage… to get back on my bike again.
Wanted: A sunny winter and a kitten for Christmas.
Wanted: Cakey doughnuts with none of the fuss and all of the glaze.
That one’s just too easy. Done and done.
I have to be honest… this post is a sort of dog-ate-my-homework situation.
I took about forty pictures of the making of these little darlings, then I realized that I hadn’t put my memory card back in my camera.
Not ideal. At all.
What makes a cake doughnut a cake doughnut? Tender light cake crumb cooked in hot fry oil.
Can a doughnut still be a doughnut if it’s baked in the oven and shaped like a muffin. Yea! I think so! What makes these doughnut muffins and not cupcakes is the glossy chocolate glaze. They’re fluffy and light. They’re springy. They’re not too sweet, and the chocolate glaze with sprinkles is pretty much perfect.
Chocolate Glazed Baked Doughnut Muffins
adapted slightly from Doughnuts (it’s new! i like it!)
makes 6 to 8 doughnut muffins
For the doughnut muffins:
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons unsalted butter, chilled and cut into about 8 cubes
1/4 cup whole milk, scalded
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg, beaten
For the chocolate glaze:
1/4 cup unsalted butter
2 tablespoons milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted
To make the muffins:
Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).
Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar. Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients. Work the butter (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour. Set aside.
In a small pan, heat the milk until almost boiling and remove from the flame. Whisk together yogurt, egg and vanilla extract. Add the warm milk and whisk to incorporate. Add the wet ingredients all at once to the dry ingredients. Stir together with a spatula until just incorporated. Be careful not to overmix as it may make the muffins dense.
Gently spoon batter into muffin tins. Muffins tins should be filled halfway. Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch. Insert a skewer into the center of a muffin to test for doneness. If the skewer comes out clean, the muffins are done! Remove from the oven and let rest while you whip up the chocolate glaze.
To make the chocolate glaze:
In a small saucepan over medium flame, heat butter, milk, corn syrup, and vanilla extract until butter is melted. Remove from flame and add chopped chocolate. Stir until chocolate has melted. If the mixture begins to separate a bit… don’t panic. Whisk in the powdered sugar and the glaze should come together. Dip the muffin tops in the glaze while the glaze is warm. Let rest for 3 minutes then sprinkle with jimmies.
Kirstin
get a kitten!!! They’re seriously awesome and I would greatly enjoy seeing pictures of one in your posts :)
Julie @ Willow Bird Baking
Great minds think alike! I posted some chocolate glazed donut muffins a week or so ago, along with some jam-filled and caramel apple donut muffins :) I needed an assortment, what can I say?
Love the hot pink sprinkles!!
Shannon @ bakeandbloom.com
I love it, here at joy the baker nothing is what it seems.
Smores in brownies, cookie dough becomes a convenient, bit sized straight from the freezer snack & doughnuts become muffins (which of course are a completely acceptable breakfast option)
Laura @ SweetSavoryPlanet
Thank goodness there were doughnuts left after you discovered the missing memory card. Doughnuts without frying is genius. All the doughnut fun with fewer calories! Nice.
Karen
Good god… *drooling*
ashley
i like your nail polish. and the muffins look fancy too!
delicieux
Ooooh these look fabulous and exactly something my boyfriend will love. Adding these to the must cook list. I love the glaze!
Jennifer
For Hire: One (remote) Type A personal assistant who loves pancakes, knows that today is Monday and tomorrow is Tuesday, and will be happy to listen to you via Facetime while you grocery shop. Of course, I don’t know how well pancakes will do once they’re FedEx’d to Kansas City…maybe you’d better find someone local ;)
Can’t wait to make these, they look like a painless route to doughnutty goodness!
e.day
my first thought reading the title of this post: umm what? this exists?
my second thought: heck yes!
amazing. i will definitely be making these. thank you!!
Jessica W
I will gladly take the job of Type A personal assistant. I just need to move across the country first. :) These look amazing – think I’ll have to make them this weekend.
Ethan
They look great, it’s like a super muffin! And by the way, I’m quite the washer of dishes if you give me a little music and I push a pretty mean grocery cart and oh, I carry all the groceries home in enviro-friendly bags:)
gretelgettingfatter
I’d like to apply for that assistant position, please. My skills involve not only eating pancakes, but also muffins, donuts, donut muffins, and all other such delicious treats.
Estela @ Weekly Bite
Bummer about the all those pics. Looks like you got some fabulous ones though!
Cake doughnuts are my favorite!! These look just perfect!
The Boob Nazi
Why would you post this when I’m feeling so weak! Must. Not. Make. These. Tonight.
joythebaker
do it. doooo it!
ps. i’m sorry.