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The Kitchn: Add a little eggnog to your breakfast this winter

By Emma Christensen on

TheKitchn.com

Doughnut muffins were one of the first ever baking recipes that I ever made, so I have very warm feelings toward them. That first batch came from Molly Wizenberg's recipe for nutmeg doughnut muffins on her blog Orangette, which was in turn inspired by the OG doughnut muffins made by the fine folks at Downtown Bakery & Creamery in Healdsburg, Calif.

These doughnut muffins have the remarkable texture and flavor of classic cake doughnuts, plus a generous glug of eggnog for good measure. In other words, a winter morning dream come true.

These doughnut muffins are the best of all worlds: They are baked in regular muffin tins -- no special equipment required -- and they have that dense, but totally tender texture unique to cake doughnuts. The texture is partly a result of the higher liquid-to-flour ratio, partly the mixing in the dry and liquid ingredients by hand, and partly (I'm convinced) pure magic. A dunk in butter and powdered sugar completes the doughnut illusion.

For the holidays, I replaced the milk in the original recipe with creamy, nutmeg-scented eggnog and lowered the sugar to compensate for the sugar already in the 'nog. I've also made a few tweaks to the original instructions based on my experiences over the years and my own personal preferences.

If you've never had doughnut muffins before -- or even if you have! -- you're in for a treat with this recipe. It's one to make on Christmas morning and hoard for the lazy days that follow. Don't forget to pour yourself a strong cup of coffee for the dunking urge that will certainly manifest upon first bite.

 

Eggnog Doughnut Muffins

Makes 12 large muffins

For the muffins:

3 cups all-purpose flour

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