Ok, I won’t lie, if you’re expecting Krispy Kreme-type gooey fried doughnut goodness, you’ve come to the wrong recipe. These are cake doughnuts. But the good news is, they’re baked – so you don’t have to hide alone in a dark corner and consume them in total shame 🙂 The flavor is really tasty, and I love the slight crunch to the outside and light, fluffy texture inside. And a nice bonus not to have to roll out dough and cut into circles. The original recipe calls for a Cinnamon-Sugar dusting, but I couldn’t imagine a doughnut without a chocolate glaze – so I made some of both. For science, you know?
The Recipe (makes 30 doughnuts in a mini muffin pan):
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon nutmeg (I cut mine to 1/4 teaspoon since I always feel nutmeg can be overpowering)
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/2 cup sugar
1 large egg
2/3 cup milk
Cinnamon Sugar Topping:
2 tablespoons powdered sugar
1/4 teaspoon cinnamon
Chocolate Glaze Topping:
3/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 F (325 F if using a dark pan). Grease or spray a mini-muffin pan.
2. Place the flour, nutmeg, salt and baking powder in a bowl and stir to combine. Set aside.
3. Place the butter and sugar in your mixing bowl and beat on medium-high speed until light and fluffy.
4. Break the egg into the bowl and mix again until thoroughly incorporated.
5. Add half the flour mixture and mix until smooth. Add half the milk and mix again.
6. Add the remaining flour and milk and mix again until smooth.
7. Using a spoon, fill each muffin cup about 2/3 full with batter.
8. Bake for 15-20 minutes.
9. Remove from oven and transfer doughnuts to a cooling rack. Allow to cool completely.
10. While the doughnuts are cooling, make the toppings.
For the Cinnamon Sugar: Place the powdered sugar and cinnamon in a bowl and stir to combine.
For the Chocolate Glaze: Place the powdered sugar and cocoa powder in a bowl. Slowly add in the milk and whisk until smooth. Add in the vanilla and whisk again. Add a little more milk if the glaze seems too thick.
11. When the doughnuts are cool, sprinkle them with the cinnamon sugar and/or dip in the chocolate glaze.