Strawberry Doughnut Muffins

Before I share my fresh strawberry delights, I have to share these jewel-toned strawberry muffins that can be made year-round. I made them before picking our beloved Long Island strawberries. The crumb was very tender and tasty. I loved the subtle flavor from the coconut oil as well.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. Even though I didn’t have difficulty with the jam leaking, next time, I would put more batter in the base of each muffin before filling so that it would be more centrally located. I would also reserve the freeze dried strawberry-sugar coating solely for the muffin tops. The jam-filled portion and the strawberry-sugar coated portion were two separate (and delicious) elements in the finished muffin. Both of these modifications are noted in the recipe below. I may also use my homemade jam in the filling. 🙂

The original recipe notes that this special strawberry-sugar could also be used to coat snickerdoodles. Great idea.

Yield: 12 muffins

For the Muffin Batter & Filling:

• 5 T refined coconut oil, room temperature
• 4 T unsalted butter, room temperature
• 100 g (1/2 cup) granulated sugar
• 67 g (1/3 cup, 5 T) light brown sugar
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
• 1 tsp pure vanilla extract
• 281 g (2 1/4 cups) all-purpose flour
• 240 g (1 cup) sour cream
• 1/2 cup thick strawberry or other berry jam (such as Bonne Maman Intense or Crofter’s)

For the Strawberry-Sugar Coating:

• 6 T unsalted butter
• 1/2 cup freeze-dried strawberries
• 6 T granulated sugar
• pinch of kosher salt

1. Place a rack in middle of oven; preheat oven to 425°, preferably on convection.
2. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
3. Using a stand mixer or an electric mixer, beat oil, butter, granulated sugar, and brown sugar on medium-low speed until smooth, about 2 minutes.
4. Scrape down sides of bowl and beat again just to incorporate.
5. Add eggs, increase speed to medium, and beat until incorporated, about 1 minute (mixture might look a little curdled at this point and that’s okay).
6. Add baking powder, baking soda, salt, and vanilla and beat until combined and creamy.
7. Add flour in 3 additions, alternating with sour cream in 2 additions, beating on low speed after each addition until just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.
8. Scoop scant 2 tablespoons of batter into each muffin cup. (I used a cookie scoop.)
9. Using a damp finger, flatten each into a mostly even layer with a slight dip in the center.
10. Add 2 scant teaspoons jam to each center. (I used a 1/2 tablespoon cookie scoop.)
11. Divide remaining batter evenly among cups (about 2 tablespoons each). Take care to seal in jam as much as possible.
12. Using a damp finger, gently flatten surface.
13. Bake muffins until golden brown, 15 minutes on convection or up to 17–19 minutes in a standard oven.
14. Transfer to a wire rack and let cool 10 minutes in pan.
15. While the muffins are cooling, melt butter in the microwave in a glass dish or in a small saucepan over medium heat; set aside.
16. Finely grind strawberries in spice mill or with mortar and pestle. Transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl.
17. Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet.
18. Generously brush each muffin top with melted butter and roll in strawberry sugar to coat, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed.

Do ahead: Muffins can be made 3 days ahead. Store loosely covered at room temperature.

Mini Banana Doughnuts with Brown Butter Glaze

One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!

The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.

Yield: 8 mini-doughnuts

For the Doughnuts:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup light brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp coarse salt
• 1/2 cup mashed banana (1 large banana)
• 1 large egg, beaten
• 2 T unsalted butter, melted
• 1 T milk (I used 1%)
• 1 tsp pure vanilla extract

For the Brown Butter Glaze:

• 4 T (1/4 cup) unsalted butter
• 4 to 5 T confectioner’s sugar, sifted
• 1 tsp vanilla extract
• pinch of coarse salt

To Make the Doughnuts:

1. Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
2. In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
3. Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
4. Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
5. Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
6. Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.

To Make the Brown Butter Glaze:

1. Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
2. Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
3. Whisk in a pinch of salt and vanilla extract.
4. Dip each doughnut in the glaze and place back on cooling rack.
5. Allow glaze to set for 30 minutes before serving.

Apple Cider Doughnut Loaf

I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂

This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!

Yield: One 9-inch loaf

For the Cake:

• 8 T (1 stick) unsalted butter, plus more for pan
• 1 1/2 cups apple cider
• 1/2 cup sour cream or buttermilk
• 1 tsp pure vanilla extract
• 1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
• 2 T (15 g) cornstarch
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar

For the Topping:

• big pinch of kosher salt
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 T unsalted butter, melted
• 1 T reserved reduced apple cider (from above)

1. Place a rack in middle of oven; preheat to 325°, preferably on convection.
2. Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
3. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
4. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
5. Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
6. Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
7. Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
8. Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
9. Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
10. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
11. Scrape into pan and set on a rimmed baking sheet.
12. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
13. Transfer pan to a wire rack and poke top of cake all over with a toothpick.
14. Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
15. Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
16. Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
17. Brush warm butter-cider mixture over top and sides of cake.
18. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
19. Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.

Donut Loaf

I felt very “out of the loop” recently when I saw numerous posts about this viral donut loaf one morning. I had to make it right away! 😉 It delivered as promised- it tasted like a giant cake donut. Ridiculously good. The freshly ground nutmeg made it exceptional.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever, via thekitchn.com. It was reminiscent of a pound cake but had a lighter texture. Fabulous! Next time I plan to try baking it in my Pullman loaf pan.

Yield: 1 (9-inch) loaf, Serves 8 to 10

For the Loaf:

• nonstick cooking spray for pan
• 2 3/4 cups (352g) unbleached all-purpose flour, spooned and leveled
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 2 tsp freshly grated nutmeg
• 14 T (197g) unsalted butter, at room temperature
• 3/4 cup plus 2 T (175g) granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup (225g) well-shaken buttermilk, at room temperature

To Finish:

• 1 cup (120g) confectioners’ sugar, divided, sifted, plus more as needed
• 2 T (28g) unsalted butter, melted

1. Position a rack to the lower third of the oven and preheat it to 325°F, preferably on convection.
2. Spray a 9×5-inch light-colored metal loaf pan with nonstick cooking spray and line it with 2 perpendicular strips of parchment paper — 1 cut skinnier to fit lengthwise across the bottom and up the 2 short sides, 1 to fit crosswise and up the 2 longer sides. Cut the strips long enough to have a few inches of overhang on all sides.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
5. Add the sugar and vanilla and beat until light and fluffy, about 3 minutes.
6. Beat in 1/4 cup of the flour mixture.
7. Beat in the eggs, 1 at a time.
8. Reduce the mixer speed to low, and stir in the remaining flour mixture and buttermilk in 5 alternating additions, beginning and ending with the flour mixture.
9. Finish folding the batter by hand to make sure everything is incorporated — the batter will be very thick.
10. Scrape the batter into the prepared pan and smooth the top.
11. Bake until the loaf is golden with a couple of cracks on top, and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
12. Let cool in the pan set over a wire rack for 15 minutes.
13. Use the parchment paper to lift the loaf from the pan. Let rest for another 20 to 30 minutes.
14. When the loaf is cool and firm enough to handle, but still slightly warm, sift 2/3 cup of the confectioners’ sugar all over a large rimmed baking sheet (keep the sieve handy).
15. Peel the parchment from the cake. Gently turn the loaf over in 1 hand, using part of your forearm to support it.
16. Using a pastry brush, brush the bottom of the cake with some of the melted butter. Carefully set the loaf, right-side up, in the powdered sugar.
17. From there, brush the long sides with the butter, turning the cake from side to side to coat in sugar, then brush and coat the short sides.
18. Lastly, brush the top with the butter, and sift the remaining 1/3 cup confectioners’ sugar over the top of the loaf.
19. Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. (I skipped this step and my loaf had plenty of sugar.)
20. Carefully transfer the cake to a wire rack to cool completely before slicing and serving, touching up the loaf with a quick sifting of sugar as needed.

Apple-Cider Doughnut Cake

I had my first apple-cider doughnut this past fall at a beautiful farm on the East end of Long Island. It was freshly made, hot, and delicious. Naturally, this recipe caught my eye. It is a giant version of fabulousness- even incorporating whole wheat flour and olive oil.

This cake was magnificent. I will make it again in the fall, although I think it is truly season-less. The olive oil and applesauce made it incredibly moist as well. This recipe was adapted from A New Way to Bake, via Martha Stewart Living. I reduced the baking temperature because my Bundt pan has a dark non-stick coating. I also reduced the amount of cinnamon sugar topping. We enjoyed it with a scoop of vanilla ice cream.

Yield: One 10-inch Bundt Cake

For the Cake:

• room temperature unsalted butter, or melted butter, for the pan
• 2 cups unbleached all-purpose flour, plus more for pan
• 1 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups natural cane sugar or granulated sugar
• 1 cup fresh apple cider
• 3/4 cup extra-virgin olive oil
• 3/4 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• vanilla ice cream or freshly whipped cream, for serving, optional

For the Topping:

• 2 T natural cane sugar or granulated sugar
• 1/4 tsp ground cinnamon
• 2 tablespoons unsalted butter, melted

1. Preheat oven to 325 degrees if using a dark pan, or 350 degrees in a standard pan, preferably on convection.
2. Butter and flour a 12-cup Bundt pan. (This step in incredibly important in a Bundt pan- make sure all of the crevices are coated.)
3. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
4. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
5. Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
6. Meanwhile, mix together 2 T sugar and 1/4 teaspoon cinnamon.
7. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar.
8. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

One Year Ago:

• Chocolate-Avocado Pudding

Two Years Ago:

• Apple Biscoff Crumble

Three Years Ago:

• Vanilla Bean Macarons
• Warm Chocolate Puddings

Four Years Ago:

• Apple-Spice Layer Cake with Maple-Cream Cheese Frosting
• Slow-Cooker Pear & Apple Butter

Pumpkin Doughnut Muffins

If you call these muffins, it’s okay to eat them for breakfast, right? 🙂 These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.

This recipe was adapted from Martha Stewart’s Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. 🙂 They were worth every bit of indulgence!

Yield: Makes 12 standard muffins or about 10 mini bundt cakes

For the Batter:

• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
• 1 1/2 cups white whole wheat flour, spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground allspice
• 1/3 cup buttermilk
• 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
• 3/4 cup light brown sugar
• 2 large eggs

For the Cinnamon-Sugar Coating:

• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

1. Preheat oven to 350 degrees, preferably on convection. Butter and flour 12 standard muffin cups. (Alternatively, use a mini bundt pan or a combination.)
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
3. In a small bowl or liquid measuring cup, whisk together buttermilk and pumpkin puree.
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
5. Beat in eggs, one at a time, scraping down bowl as needed.
6. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
7. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes for the muffins (on convection), 17 to 20 minutes for mini bundt cakes (on convection), or up to 30 minutes in a standard oven.
8. Meanwhile, make the coating. In a medium bowl, combine granulated sugar and cinnamon.
9. Let muffins cool 10 minutes in pan on a wire rack.
10. Melt the butter. (I melt it in the microwave.)
11. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.
12. Let muffins cool completely on a wire rack.

November 2020 Update: These muffins were beautiful and even more fabulous baked in a mini bundt pan. I made 6 mini bundt cakes and 6 standard muffins with one batch of batter.

One Year Ago:

• Slow-Cooker Pear and Apple Butter
• Pecan Shortbread Cookies