BHG Delish Dish

Stirring Up Ideas In The Kitchen

Doughnut

Can’t decide between doughnuts and muffins? Enjoy the best of both worlds with this quick and easy recipe for Doughnut Muffins studded with raspberries!

I’ve never met a breakfast carb I didn’t like. Pancakes. Waffles. French Toast. Bagels. You name it, I’ll flip, press or bake it for my morning meal. But there comes a time when one doesn’t want to be forced to decide between two favorites in the breakfast lineup, and thus, I present to you Doughnut Muffins.

This is no ordinary cronut-inspired hybrid, but rather a homemade creation that manages to marry the airiness of a doughnut with the moist crumb of a muffin. But I couldn’t let such a match made in heaven exist sans a kiss of fresh fruit or a drizzle of sweet glaze. So read on for my updates to this newfound breakfast favorite.

It all begins with a quick-fix batter that goes for a spin in the stand mixer. The resulting part-doughnut, part-muffin mix is super-light and easily scoopable, so you’ll want to have an ice cream scoop on hand when it comes to filling your muffin tin.

While the original recipe went straight from the mixing bowl into the muffin tin, I couldn’t resist upping the flavor factor by folding in 1 cup of the season’s plumpest, juiciest raspberries. It’s important to lightly fold, rather than vigorously stir the berries into the batter to guarantee the lightest, airiest doughnut muffins.

After you’ve divided the batter among the muffin tins, grab a few extra raspberries and gently break them apart before plopping them atop each cup of batter. The added fruit gives your guests a visual cue as to the fruity surprise they’ll find tucked inside the pastries.

While the doughnut muffins bake, whisk together 1 cup sifted powdered sugar with 3 tablespoons of whole milk and 1 teaspoon vanilla extra to make a simple glaze. After all, we all know a doughnut isn’t really a doughnut without a sticky-sweet topping. Once the doughnut muffins have cooled completely, pop them out of the muffin tin and drizzle them with the prepared glaze.

And it’s as easy as that! A twofer of a morning treat that delivers the best of both the doughnut and muffin worlds.

- Kelly Senyei, Just a Taste


 

Living in the Northeast, I like to take advantage of the warm weather and spend as much of the summer as I can outdoors. This means I’m always looking for ways to lessen my time in the kitchen. I was so excited when I discovered these doughnut hole cake pops from Better Homes and Gardens. After making my individual dessert trifles a few weeks ago, I didn’t think dessert could get any easier. I was wrong.

First things first, BHG has a half-dozen ideas for these doughnut hole pops. You can find all of the recipes here. Today, I decided to try the Honeybee Doughnut Pops and the Candy Bar Doughnut Pops. To get things started, you’re going to need some plain cake doughnut holes. Once you have those, it’s time to have fun in the kitchen.

The frosting for the Honeybee Doughnut Pops is really quick to mix up. It’s softened butter, powdered sugar, honey, and a little milk. That’s it.

Once it’s whipped up, just spoon it on top of your doughnut holes and add a wooden stick and an adorable candy bee! I found both of these items at a local superstore.

Once those were complete, I tried the Candy Bar Doughnut Holes. To make these, just dip each doughnut hole into some warmed-up, store-bought frosting. Then just add a little piece of candy, sprinkles, peanuts, or shredded coconut. The options are endless.

I told you this was simple! In less than 15 minutes, I created two desserts that are not only delicious, but so adorable.

Aren’t those little bees the perfect finishing touch?

Again, you can find the recipes for these doughnut hole pops here. What fun combinations are you going to try?

Hope you’re having a fabulous summer!

Cheers,

Michael Wurm, Jr. – Inspired by Charm


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