Baker's Notes
Donuts are the timeless American breakfast treat - and rightfully so. Who could resist the temptation of a sweet and pillowy donut? Sadly, making donuts at home is hardly worth the effort when you can pick up a fresh dozen at your local market. This recipe is a simple alternative to create a delectable donut bite, without the fuss of a greasy kitchen.
We put a twist on a NY Times recipe by adding a healthy dose of Headwaters Espresso because there's nothing more classic than coffee and donuts. These donut muffins come together quickly, with no mixer, and the coffee adds depth that will surely satisfy.
Mini Muffins: Yield 24+ Regular Muffins: Yield 12
Ingredients
- ½ cup + 4 tbsp. unsalted butter, melted + more for greasing
- 2 large eggs (room temperature)
- 1 cup granulated sugar, divided ¾ cup and ¼ cup
- 1 cup sour cream
- 1 tbsp. avocado oil
- 1 tbsp. YCR Headwaters Espresso, finely ground
- 1 tsp. freshly grated nutmeg
- 1 tsp. kosher salt
- ½ cup Dutch-process cocoa powder, sifted
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 cup all-purpose flour
- 1 tbsp. ground cinnamon
Instructions
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Preheat oven to 350°F for mini size or 375°F for regular size with rack set in the middle. Generously butter a 24 cup or 12 cup muffin pan.
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In a medium bowl, combine eggs and ¾ cup granulated sugar and whisk until combined.
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Add the sour cream, ½ cup butter, oil, nutmeg (if using), espresso, and salt; whisk until combined.
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Which in cocoa powder, then baking powder and baking soda. Then use a flexible spatula to gently fold in the flour, rotating the bowl until just incorporated.
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Divide the mixture among muffin wells ( ⅔ full only) and bake until muffins are slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs. 15 minutes for mini muffins and 18 minutes for regular muffins.
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Let muffins cool in the pan for 5 minutes and then transfer to a wire rack.
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In a shallow bowl, combine the remaining ¼ cup granulated sugar and 1 tbsp. ground cinnamon.
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Working with one muffin at a time, brush muffin with some remaining melted butter and toss in the cinnamon sugar; repeat with the remaining muffins.
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Get out there and enjoy!
Notes:
- Mini-muffins are a great way to create a donut hole effect.
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For mini muffins: Preheat oven to 350°F - bake for 15 minutes.
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For regular muffins: Preheat oven to 375°F - bake for 18 minutes.
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Be careful to fill muffin tin no more than ⅔ full of batter.
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Store in an airtight container if not consumed immediately.
- Grind the espresso beans as fine as possible. This ensures a smooth consistency without grittiness.