Saturday, January 29, 2011

Chocolate Glazed Baked Doughnut Muffins

After going through several recipes, trying to use up my sour cream, I finished up the last of my sour cream with this recipe. Originally, I planned to make one batch of these donut muffins, but after realizing I would have a few tbsps of sour cream left, I decided to use up all the sour cream and adjust the amount of ingredients accordingly.

The method used to make these muffins involves reverse creaming. Reverse creaming is when you add butter to the dry ingredients and work it in, instead of creaming butter and sugar first. This makes the texture of the treat more tender and results in a tighter crumb. This method is also used when making scones and biscuits.

These donut muffins really did resemble donuts. They're the healthier version of donuts. I thought it tasted pretty good, not too sweet and nice texture. My brother didn't like these as much because he suspected me of putting whole wheat inside. (Shh, he doesn't know yet ;) My friend said that it was a bit dry, but I think that might be because it was a day old. I also gave one to my teacher because she loves cupcakes and this is classified as a cupcake imposter, she liked it enough to ask me for the recipe. With that said, I think these are best eaten the day of baking.

Chocolate Glazed Baked Doughnut Muffins

Recipe from Joy the Baker who adapted it slightly from Doughnuts
Recipe adjusted by me to make 12 doughnut muffins
makes 12 doughnut muffins

Please note: Because of my wacky adjustments, I used a scale to measure everything out and some ingredients were not measured out exactly as required... I bet you'll be laughing after you see how I adjusted the ingredients. :D

Please refer to Joy the Baker for detailed instructions and a normal amount of ingredients.

For the doughnut muffins:
187 grams all-purpose flour
23 grams whole wheat pastry flour
1.83 teaspoon baking powder
.45 teaspoon baking soda
.91 teaspoon freshly grated nutmeg (I used ground cinnamon)
.91 teaspoon salt
137 grams granulated sugar
51 grams unsalted butter, chilled and cut into about 14 cubes
.46 cup whole milk, scalded (Just use around 1/2 cup milk)
110 grams plain yogurt (I used sour cream)
1.83 teaspoon vanilla extract
1 extra large egg, beaten

For the chocolate glaze:
1/4 cup unsalted butter
2 tablespoons milk
2 teaspoons light corn syrup (To compensate for the extra sugar in my chocolate, I only used 1.5 tsp 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) I used semisweet chocolate chips instead.
1 cup powdered sugar, sifted

Because I increased the muffin recipe ingredients by 83%, I thought it would be better if I increased the glaze too. However, after I made the glaze I realized that I had tons leftover. So making the original amount of chocolate glaze is more than enough for 12 muffins.

Get all the dry ingredients and whisk them together.

Add the chilled butter cubes and work it into the flour,
so that it has a grainy texture.

Whisk together the yogurt, egg and vanilla extract before whisking in the warm, scalded milk.

Add wet mixture into the dry ingredients and stir until just incorporated.
Close up..
Spoon batter into pan.
Bake the donut muffins and prepare the glaze.

Add everything except for the chocolate and powdered sugar.
After everything is melted, turn of the fire and add chocolate.
Stir until melted.
Add in sugar.

Now that the muffins are done, it's time to glaze them.
Dip them in the glaze and remember to decorate them with sprinkles.


1. Scalded milk is when you heat milk until it is close to boiling, but turn off the heat before it even boils. At this point, the milk will look frothy. I know that for breads, scalding milk allows for better rising. Maybe that's why we also need scalded milk for these donut muffins.
2. If you have leftover chocolate glaze, either eat it all up or be creative. :) I made cupcakes and scooped out 1 tsp balls and dropped them in the cupcake batter. Afterward, frost the cupcakes with the remaining glaze. The glaze loses its luster after refrigeration. To resolve that, just reheat the glaze for a few seconds in the microwave.


  1. hahaha interesting adjustments!! those doughnut muffins looked pretty cool, imagine you had a doughnut pan mould, it'll be more of a doughnut :)

    i used to do adjustments like you too, only i decided to round off and go by approximations in the end.

    btw you sure love your sour cream :P

  2. I was about to say the same thing about your love for sour dream lol. Never heard of donut muffins before. These look brilliant! I love glazed donuts - Krispy Kreme! - so I'd definitely love this. Is it more cake-y or dough-y? In any case, donut and muffin in one is always great by me!

  3. Just saw your comments on my blog. You're right, this chain of replies thing is getting longer and longer lol. It's like we're hosting our very own book club in the comments corner haha. Didn't know about the new Shopaholic - will have to hunt it down for a good bargain :D. Let me know if you like the Boleyn one when you read it ;)

  4. i love sour cream too! lol. the glaze on the donuts look so delicious! :)

  5. Love the idea of getting two delicious things together, doughnut muffins. A killer treat in all occasions.

  6. like sharon, i'm also curious to know the texture of these muffins. are they more like cakes?

  7. Oh, these donuts look good to me in spite your adjustments!

    I still remember the words you left me last time, which were very encouraging and comforting. Thank you so much! I owe you!

    Too bad, been uber busy here, that I barely have time to even blog-hop nowadays ... *Sigh*

    If you do celebrate Chinese New Year, here's to wish you a very Happy Rabbit Year ahead!

  8. grub, With such adjustments, I could only hope for the best. Yea, donut pans look so cool. I don't think I ever want to splurge on one of those though. I kind of had to "round" too because .91 tsp is very hard to measure hahaha. Would you believe me if I told you that a year ago I didn't even know what sour cream was? I was first introduced to sour cream when I ate twice baked potatoes on Thanksgiving, but I had no idea what it really was.

    Sharon, I love krispy kreme donuts too! But I would need to drive 30 minutes away to buy some where I live. Oh, these are more "cakey" but I would describe them as muffins, because of the texture. The texture isn't light and fluffy, it's more dense (in a good way).

    So the new book is called Mini Shopaholic and I will check out that Boleyn book soon.

    crustabakes, Welcome to my blog! Thanks for stopping by and leaving a comment. :) Corn syrup was the key for making the glaze so shiny and pretty.

    Christine, The glaze and the muffin sure tasted good together, although the muffin tends to become drier after one day.

    Lena, Yup, they're more like cakes as opposed to the regular oil fried donuts. But to be even more specific, they are muffin like. So the name for this recipe was correct.

    Pei-Lin, :D Thanks!

    Noo, you don't owe me anything, but you're welcome. I'm glad that you were encouraged.

    That's too bad. I hope you get more free time soon, especially because it's almost Chinese New Years! Don't worry about not being able to blog; just concentrate on what you need to do and if you're too busy, that's fine. It's better to stay healthy and happy than to spread yourself too thin. Thanks, I hope you have a great Chinese New Year too.


Thanks for reading my blog. I love hearing about your thoughts and/or your advice. :)


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