Doughnut Muffins and Blueberry Fritter Recipes

Name: Doughnut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 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)

June 6, 2011 by Chef Dennis Littley 64 Comments

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.

Total Time: 35 minutes

Jump to Recipe Print Recipe

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

doughnut muffins coated in a cinnamon sugar sitting on a rectangular white platter on a blue and yellow plaid tablecloth

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.

blueberry fritters coated in a powdered sugar sitting on a rectangular white platter next to a bowl of blueberries on a blue and yellow plaid tablecloth

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!

blueberry fritters coated in a powdered sugar sitting on a rectangular white platter with a few blueberris on a blue and yellow plaid tablecloth

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’ve tried my Donut Muffin or Blueberry Fritter recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.

Print Recipe

0 from 0 votes

Doughnut Muffins

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Keyword: donut muffins, how to make donuts

Servings:

Calories: 486kcal

Author: Chef Dennis Littley

Ingredients

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

Coating Doughnuts:

4 oz. unsalted butter (8 Tbs)
1 cup sugar
1 Tbs. ground cinnamon
1 cup confectioners sugar for fritters

Instructions

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.

Blueberry Fritters

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!

Nutrition

More recipes from my site

« How to Make an Classic French Entremet

It’s Guest Post Friday with Como Water »

About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Comments