If I was into bumper stickers, I could have one that reads “My Dad is smarter than your Dad” or “My Dad is funnier than your Dad.” Or a double whammy, “My Dad is smarter and funnier than your Dad.”
Along side my first-rate mother, he gets some big time props for my excellent childhood, too.
He was the one who read us our bedtime stories.
He was the one who twirled us high into the air, spinning us round and round, as we squealed with joy.
He was the one that quizzed us on our state capitals to pass the time, waiting for the food to arrive.
He was the one my friends really came over to play video games with.
And he is the reason I have such an awesome appreciation for nature.
Oh, and I am certain I get my sweet tooth from him. If it’s smothered in frosting, made with almond paste, dipped in chocolate, mixed with candy, covered with whipped cream, or sprinkled with cinnamon, chances are my Dad is going to enjoy it.
So, I know he’s going to like these – mini donuts disguised as muffins – brushed with butter, rolled in a sugar/cinnamon combo, and filled with jam. Oh hi. The only part he won’t like is the “mini.” But not to worry…I’ll have 24 of them for Father’s Day.
He’ll share, though. Because…well…my Dad? My Dad is the cat’s pajamas. Like no other.
Mini Donut Muffins
Makes 24 mini muffins
Prep time: 25 minutes
Cook time: 15 minutes
Coating/filling time: 15 minutes
For the muffins:
• 3 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon baking soda
• 3/4 cup whole milk, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 10 tablespoons unsalted butter, at room temperature
• 3/4 cup plus 2 tablespoons sugar
• 2 large eggs, at room temperature
For the cinnamon-sugar coating:
• 1 cup sugar
• 1 tablespoon ground cinnamon
• 8 tablespoons (1 stick) unsalted butter, melted
Notes: This is not one of my typical 2 bowl/3 step recipe posts. There are more bowls, more incorporating ingredients, and yes…more thinking (gasp!) BUT this is still easy. And these are fan-friggin-tastic. Worth every extra second spent.
Preheat oven to 375 degrees. Grease and flour 2 (12 cup) mini muffin tins.
In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.
In a separate bowl, whisk together the milk and buttermilk.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set on low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy, it’s ok.
Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to a wire rack set over a baking sheet.
To coat the muffins: Combine the sugar and cinnamon in a resealable plastic bag. Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.
Jelly Donut Muffins (optional): After the muffins are coated with the sugar/cinnamon mixture, use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam and gently squeeze into the muffin.
Serve warm or at room temperature.
(originally from Evil Chef Mom)