Whether you're in the mood for a doughnut or a muffin, my doughnut muffin recipe will satisfy your craving! And if you're feeling adventurous try my blueberry fritter recipe, both are sure to please your friends and family.
How about my doughnut muffins for breakfast this morning?
Months ago I had seen a slew of doughnut Muffins across the blogosphere and I thought they were cute, they looked tasty enough but the interest wasn’t there. But now I needed to come up with my own version of a doughnut muffin and I needed to be inspired…..sigh
As I adapted my muffin recipe with a tweak here and there, I forgot how many it made. After loading my first batch of doughnut muffins into the oven, I decided to get a little more creative with the second half of my batter. If you love starting your day with muffins make sure to check out my Blueberry Museli Muffins.
I had just bought some beautiful fresh blueberries and they would be perfect for making a small batch of blueberry fritters.
The warm fritters were better than I could have imagined!
The muffins were delicious, and the fritters were incredible when they were warm, as they cooled they did lose a little of their appeal (so I had to eat fast!!).
What’s your favorite kind of doughnut?
If you enjoyed this recipe you might also these recipes:
Muffins and Fritters
- 6 oz. unsalted butter, warmed to room temperature (12 Tbsp )
- 1 cup sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 Tbs. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground nutmeg
- 1 cups milk
- 1/2 cup Greek Yogurt
- 1/2 cup fresh Blueberries for fritters
- 4 oz. unsalted butter (8 Tbs)
- 1 cup sugar
- 1 Tbs. ground cinnamon
- 1 cup confectioners sugar for fritters
- Put a rack in the middle of the oven and heat the oven to 350°F.
- In a stand mixer or a large bowl, cream the butter and sugar.
- Beat in the eggs, one at a time, until just mixed in.
- Sift together the flour, baking powder, baking soda, salt, and nutmeg.
- Combine the milk and Greek Yogurt
- With a wooden spoon, mix a third of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately.
- Mix until well combined and smooth, but don’t overmix.
- Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup (use a #16 scoop if you have one). Reserve the remainder of the mix for the fritters, or make another 6 muffins.
- Bake the muffins until firm to the touch, 25-30 min.
- Melt the butter for the dipping mixture and combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
- Add 1/2 cup of fresh blueberries to the remaining muffin mix
- Heat one inch of oil in a deep skillet, do not let it overheat but make sure its hot enough to fry the dough.
- When the oil is hot, drop rounded spoonfuls of the dough into the hot oil. Do not make the dough too round or it will take too long to cook, try to make the fritters a little on the flat side.
- Cook the fritter on each side for 3-4 minutes and then set on paper towels to drain. Repeat the process until you have used up all of the dough.
- When the fritters have cooled slightly, roll them in powdered sugar and set on clean paper towels.
- Roll the fritters once more in powdered sugar right before you serve them and do try to serve them warm, they will taste so much better!