I am a fly by the seat of my pants kind of girl when it comes to menu planning. So, early Sunday morning, I decided I need to quickly think of a special breakfast to make my family for Easter. I thought the donut muffins from Downtown Bakery and Creamery would be a great choice. But then I remembered that my daughter, Sammie, didn’t like the cinnamon sugar very much. What’s not to like about cinnamon sugar? I can’t say I get it, but I know she loves chocolate like me. So, I decided to make some with chocolate glaze. Then as long as I was making chocolate glaze, I might as well make vanilla glaze for my husband too. Oh, but wait, how about vanilla bean sugar? And regular powdered sugar? So, very quickly plain cinnamon sugar donut muffins spiraled into 5 different flavors. All the toppings are easy to do, but it does end up dirtying a bunch of dishes. I always have cinnamon sugar, vanilla sugar and powdered sugar on hand, so those were ready to go. Then, I was able to make the two glazes while the muffins baked. So, while it seems like a lot of work to make all those toppings, it really wasn’t. Jack and Sammie both said “Wow!” when they saw all the flavors (especially the sprinkles!) and they each inhaled 4 muffins. Well, Sammie ate the tops off of 4 muffins. What better way to start off Easter than with a super delicious breakfast, followed by searching for baskets, hunting for eggs and spending the day with the people I love more than anything? For me, it doesn’t get much better than that!
Downtown Bakery and Creamery Donut muffins 5 ways:
- Again I made half of the original recipe and baked them in a mini muffin pan. This time I got 36 muffins and I baked them for 15 to 18 minutes.
Cinnamon Sugar: (the original)
melted butter- 2 sticks for original recipe, 1 stick for half a recipe (1/2 stick if you are doing multiple flavors)
Brush the warm muffins with melted butter and roll in cinnamon sugar.
Vanilla Bean Sugar:
melted butter- 2 sticks for original recipe, 1 stick for half recipe (1/2 stick if you are doing multiple flavors)
Brush the warm muffins with melted butter and roll in vanilla bean sugar.
about 1/2 cup powdered sugar in a small bowl
Roll warm muffins in powdered sugar
Chocolate glaze: (This is the original recipe, I made half and still had lots left over.)
5 Tbs. unsalted butter
4 oz. semisweet chocolate chips
2 cups confectioners’ sugar
1 1/2 tsp. vanilla extract
1/4 cup hot water
Fill the bottom pan of a double boiler with 1 inch of water and bring to a simmer over medium heat. In the top pan of the double boiler, melt the butter and chocolate chips. I melted the chocolate and butter in the microwave. Remove from the heat and whisk in the confectioners’ sugar, vanilla and hot water until combined. Set the top pan over the simmering water and keep the glaze warm until ready to use. Dip the doughnuts, one at a time, into the warm glaze, covering the top half of each doughnut with glaze. Immediately add sprinkles if desired. Place the doughnuts, glazed side up, on the wire rack and let the glaze set for 10 minutes
Vanilla glaze: This is the original recipe, I made half and still had lots left over.
Follow the instructions for preparing the chocolate glaze, omitting the chocolate chips and decreasing the hot water to 3 Tbs.
Note: You will need to use your judgment to adjust the amount of topping depending on whether you make the original recipe or half recipe, regular sized muffins or mini, and the number of flavors you decide to make.