Glazed Blueberry Donut Muffins

Just when I thought I had enough good blueberry muffin recipes on my blog, I went out and found another recipe that I absolutely love. This recipe, like the other three I have posted about in the past, is completely unique and requires its own spot in the recipe index. It tastes just like a blueberry donut! I seriously love donuts, but it has been quite a while since I last pulled out my donut pan from the cabinet. After making these muffins, I might have to dig it out and make another batch of homemade donuts. With fall just around the corner, it is almost time to make these Pumpkin Spice Donuts- my favorite!

Not only do these muffins taste like donuts, but they are also dipped in a sweet glaze just like so many of my favorite donut recipes. Out of everyone that I shared them with, I think my dad was the biggest fan. After trying one muffin, he asked that I leave four more for him, even though he was only going to be home for two more days. These Glazed Blueberry Donut Muffins make the perfect breakfast or dessert- or even both in the case of my dad!

Glazed Blueberry Donut Muffins

Recipe from Cooking Classy

2 1/2 cups all-purpose flour

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup + 2 tbsp granulated sugar

2 large eggs

1 tsp vanilla extract

2/3 cup buttermilk

1/4 cup sour cream

1 tbsp fresh lemon juice 

1 1/2 cup fresh blueberries

Glaze:

2 cups powdered sugar

2 1/2 tbsp milk

1 1/2 tbsp fresh lemon juice

Preheat the oven to 425 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon and ground nutmeg. Set aside. 

In another large mixing bowl, combine the butter and sugar. Using an electric mixer, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add the eggs, one at a time, mixing until fully incorporated after each addition. Add the vanilla.

In a liquid measuring cup, whisk together the buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the butter mixture and gently fold until just incorporated. Then add 1/2 of the buttermilk mixture and gently fold until just incorporated. Repeat the process, ending with the flour mixture. Gently fold the blueberries into the muffin batter. Divide the batter evenly between the muffin cups. Bake for 15-18 minutes or until an inserted toothpick comes out clean. Allow muffins to cool on a cooling rack for about 10-15 minutes.

While the muffins are cooling, combine the powdered sugar, milk and lemon juice in a small bowl. Whisk until combined. Dip the tops of the muffins in the glaze, allow the excess to drip off. Return the muffins to the cooling rack and allow to cool completely. 

Baked Maple French Toast Donuts

Good morning October! How did you get here so fast? Last night was the first night I really had to bundle up under the blankets, but I am not complaining. I love the cooler nights and everything else about fall. As long as December doesn't come around too quickly, I will be happy.

In honor of the cooler weather, I made some maple french toast donuts for you to enjoy this morning. These lightly spiced buttermilk donuts are simple to make. Just combine all of the ingredients in a bowl and mix, mix, mix until combined. They only need to bake for about seven minutes or so. Cover these babies with a sweet maple glaze and extra powdered sugar and you have yourself the perfect little treat.

I have been on a major donut kick lately. After making these pumpkin spice donuts a few weeks ago and buttermilk donuts earlier in the summer, I can't stop pulling out my donut pan to bake. French Toast is one of my favorite breakfasts so I was especially eager to try it out in donut form.

After all of my praise for these donuts, I have to admit that they almost didn't happen yesterday afternoon. When I got back from the grocery store, I realized that we didn't have any buttermilk. Don't you hate when that happens? Anyways, I really didn't want to go back out in the pouring rain but I'm glad that I finally did. Otherwise you probably would have been stuck with another pumpkin recipe today :)

Baked Maple French Toast Donuts

Recipe from Bakingdom

Struesel Topping:

1/4 cup brown sugar

1 1/2 tsp granulated sugar

1/4 cup all-purpose flour

1/4 tsp cinnamon

1/8 tsp salt

3 tbsp butter, cut into smaller chunks

Donuts:

2 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

3/4 cup buttermilk

2 large eggs

2 tbsp butter, melted

Maple Glaze:

1 cup powdered sugar

2 tbsp pure maple syrup

1 tbsp milk

1/2 tsp vanilla extract

Pre-heat oven to 425 degrees. Butter donut pan(s) and set aside.

Streusel Topping:

Whisk together the sugars, flour, cinnamon and salt until combined. Add the cold butter chunks and combine with your fingers. Freeze the streusel topping mixture until ready for use.

Donuts: 

In a large bowl, whisk together the flour, sugar, baking powder, salt and spices until combined. Add in the buttermilk, eggs and melted butter and stir for about 30 seconds. Make sure you do not over-mix the batter. Fill each cavity of the donut pan about 3/4 full. Remove the streusel topping from the freezer and sprinkle on top. 

Bake for about 7 minutes or until an inserted toothpick comes out clean. Transfer donuts to a cooling rack. 

Maple Glaze:

While donuts are cooling, combine powdered sugar, maple syrup, milk and vanilla in a small bowl. Stir with a spoon until combined. When donuts are fully cooled, drizzle the maple glaze on top. Also sprinkle powdered sugar on top of donuts as desired.

Enjoy :)

Baked Pumpkin Spice Donuts

Who else loves fall baking? Pumpkin, apple, cinnamon and maple- I love it all! But of all of the fall flavors, pumpkin is definitely my favorite. I think I love the smell of pumpkin baking throughout the house as much as I love the final result. But let's talk about these donuts. They are full of warm pumpkin flavor and are the perfect breakfast for a cool fall morning. Don't skip out on the pumpkin spice sugar topping either, it is the best part :) 

What I love about these donuts is that they are super easy to make. No mixer required. You can have freshly baked donuts on your table in less than an hour. I would take homemade donuts over Dunkin Donuts any morning. So if you don't have a donut pan already, you should really go get one and make these donuts. You can thank me later.

When i was in college, we used to anxiously wait until October 1st for the pumpkin baking to begin. My roommate never started making pumpkin bread before then, but once October came around we were treated to 30 days of pumpkin heaven. Luckily for me, I don't need to wait until October to start my pumpkin baking this year. 

 So let the pumpkin baking begin now!

Baked Pumpkin Spice Donuts

adapted from King Arthur Flour

yield: approximately 15 donuts

Donuts: 

3 large eggs

1 1/2 cups granulated sugar

1 1/2 cups pumpkin puree

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 1/2 tsp salt

1 1/2 tsp baking powder

1 3/4 cups + 2 tbsp all purpose flour 

Pumpkin Spice Sugar:

3/4 cup granulated sugar

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

melted butter

Butter donut pan(s) and set aside. 

Combine eggs, sugar, pumpkin, spices, salt and baking powder in a large mixing bowl. 

Beat ingredients together until well combined. 

Add the flour and stir the mixture until smooth and well combined.

Fill each cavity of the donut plan about 3/4 full. 

Bake in a 350 degree oven for 15-18 minutes. A toothpick inserted into donuts should come out clean. 

Let donuts cool in pan for 5 minutes before transferring to a cooling rack. 

While donuts are cooling, melt butter in the microwave.

To make the pumpkin spice sugar, combine sugar and spices in a small bowl and whisk to combine.

Dip cooled donuts in the melted butter and then in the pumpkin spice sugar. Ensure that donuts are evenly coated with the pumpkin spice sugar mixture.