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.

Baked Apple Cider Doughnuts

Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. 😉 This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.

I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.

Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)

For the Batter:

• nonstick cooking spray
• 1 3/4 cup/225 grams all-purpose flour
• 1 1/4 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 10 T (140 grams) unsalted butter, at room temperature
• 3/4 cup/165 grams light brown sugar
• 1/4 cup/50 grams granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup/120 milliliters apple cider

For the Topping:

• 1/2 cup/100 grams granulated sugar
• 1 tsp ground cinnamon
• 6 T unsalted butter

To Make the Doughnuts & Madeleines: (or Muffins)

1. Heat oven to 350 degrees, preferably on convection.
2. Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
3. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
5. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
6. Beat in the vanilla extract.
7. Add the flour mixture and mix on low speed until incorporated.
8. With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
9. Scrape the bowl well to make sure the batter is homogeneous.
10. Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
11. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
12. Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
13. Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
14. Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.

To Make the Topping:

1. While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
2. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
3. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
4. Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
5. Serve immediately, or let cool to room temperature.

Glazed Chocolate Cake Donuts

My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤

These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!

I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂

Yield: 12 mini donuts

For the Donuts:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder, sifted
• 1/4 cup mini chocolate chips
• 1/2 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 6 tablespoons sour cream or Greek yogurt
• 1/4 cup milk (preferably whole milk)
• 1/4 cup vegetable oil

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup milk (preferably whole milk)
• 1 teaspoon pure vanilla extract
• pinch of coarse salt

To Make the Donuts:

1. Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
2. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Whisk in the mini chocolate chips.
4. In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
5. Stir the wet ingredients into the dry until just combined.
6. Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
7. Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
8. Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
9. Let the donuts cool completely before glazing.

To Make the Glaze:

1. Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
2. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
3. Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.

Browned Butter Crumb Cake Muffins

These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.

Yield: 12 muffins

For the Topping:

• 1/2 cup/115 grams unsalted butter (1 stick)
• 1 1/3 cups/165 grams all-purpose flour
• 1/2 cup/110 grams dark brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice or cardamom
• 1/4 teaspoon fine sea salt

For the Batter:

• 3/4 cup/180 milliliters sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
• 1 1/2 cups/190 grams all-purpose flour
• 2/3 cup/135 grams granulated sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened

1. Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.

Make the Topping:

1. In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
2. Whisk together flour, sugar, spices and salt in a medium bowl.
3. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.

Make the Batter:

1. Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
2. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
3. Add softened butter and beat for 20 seconds to work it into the flour.
4. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
5. Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
6. Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
7. Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
8. Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
9. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
10. Cool on a rack for 15 minutes.
11. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

Pumpkin Muffins with Cinnamon-Sugar Topping

I do have a favorite pumpkin loaf but I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.

This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.

Makes: 18 standard muffins or 1 large 9×5-inch loaf

For the Batter:

• 1 15-ounce can (1 3/4 cups) pumpkin puree
• 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
• 3 large eggs
• 1 2/3 (330 grams) cups granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea or table salt
• 3/4 teaspoon ground cinnamon
• heaped 1/4 teaspoon fresh grated nutmeg
• heaped 1/4 teaspoon ground ginger
• two pinches of ground cloves
• 2 1/4 cups (295 grams) all-purpose flour

For the Cinnamon-Sugar Topping:

• 2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
• 2 teaspoons ground cinnamon (use 1 tsp for a loaf)

1. Heat oven to 350 degrees F, preferably on convection.
2. Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
3. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
4. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
5. Add flour and stir with a spoon or rubber spatula, just until mixed.
6. Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
7. In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
8. Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
9. Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. 

Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.

Sourdough English Muffins

As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!

This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.

Yield: 12 to 14 muffins

• 245 grams (1 cup plus 1 tsp) milk, whole or 2%
• 120 grams (1/2 cup) water
• 56 grams (4 tbsp) unsalted butter, cubed
• 75 grams (heaped 1/2 cup) bubbly active starter
• 24 grams (2 tbsp) granulated sugar
• 500 grams (4 cups plus 2 tbsp) all purpose flour
• 9 grams (1 1/2 tsp) salt
• Cornmeal or semolina flour, for dusting

To Make the Dough:

1. In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
2. Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
3. Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
4. After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)

Bulk Rise:

1. Place dough in a lightly greased bowl.
2. Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
3. Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.

To Shape:

1. In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
2. Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
3. With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
4. Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
5. Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.

For the Second Rise:

1. Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)

To Cook the Muffins:

1. Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
2. Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
3. Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
4. Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
5. When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.

Recipe Notes:

Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.

The tip to cooking English muffins is to find balanced heat.  If the flame is too high, the outside will brown too quickly leaving the center undercooked.  If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.

You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.

You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.