© 2013 Mel donut 2

Baked Apple Cinnamon Doughnut Mini Muffins

Remember eating buttered toast with cinnamon sugar on top as a kid? Cinnamon toast crunch? How about those hot, sugary mini donuts that you’d get, like, once a year? All of these things came to mind when we tried these little cinnamon sugar covered apple mini muffins.

The inspiration for these actually didn’t actually come from any of these things. I was watching something on Food Network about apple fritters, and thought, “Those look super good, but I’m really scared of frying things in oil…. I wonder if I could do a baked version….?”

I like that the outcome reminds me of eating those little donuts out of a little paper bag on a hot summer day and takes my mind off snowbanks the size of my house that are my reality this week.

donuts

Baked Apple Cinnamon Doughnut Mini Muffins

Adapted from Donna Hay Magazine

Makes approximately 48 mini muffins

  • 1 medium granny smith apple, peeled and diced
  • 1/2 cup plus 2 Tbsp (160 g) butter, at room temperature
  • 3/4 cup (165 g) granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups (225 g) All purpose flour
  • 1 1/2 cups  (225 g) Whole wheat pastry flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup buttermilk

For finishing

  • 1/4 cup melted butter
  • 1 cup granulated sugar
  • 1 Tbsp cinnamon

Preheat oven to 375. Grease a mini muffin tin and set aside.

In a small bowl, measure the flour, baking powder, salt and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together, scraping down the bowl as needed until the mixture is light and fluffy. Add vanilla and eggs, one at a time and mix until incorporated. Add the diced apple and mix. Add half of the dry mixture, alternating with the buttermilk, mixing on low speed between each addition.

Scoop the batter into the prepared muffin tin and bake for 15 minutes or until the sides of the muffins are just starting to brown. As soon as they are cool enough to handle, remove them from the pan, roll in the melted butter then in the sugar cinnamon mixture. Place on a cooling rack to cool completely. They are best eaten warm the day they are made but would make an excellent addition to a brunch or office potluck the next day.

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