I have spent quite a bit of time this past month going through my kitchen and getting rid of some long unused tools and contraptions.
There was the measuring cup set that I just hated, and the hand mixer dough hooks that I hadn't used once in 6 years. Those were easy calls for the Goodwill pile.
But when I read this recipe and it called for a donut pan, I had a moment of weakness. I started to think how amazing it could be to have one of these babies on hand. I could bake donuts all the time!
And then I realized, no matter how awesome the photos on this gal's blog are, I don't need a donut pan. And Mr. McCormick has something like one donut a year. So, I turned this donut recipe into yummy little muffins.
But if you have a donut pan, go to town with the recipe below! And please send me photos.
I love baking and not frying everything (except fried chicken). This recipe for baked apple donuts was too perfect not to try. It also includes a couple amazing sugar/glaze options for finishing them off, whether they be in donut or muffin form.
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup sugar
3/4 cup vegetable oil
3/4 cup peeled, grated apple
Preheat oven to 350 degrees. Coat a non-stick donut or muffin pan with cooking spray.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and cloves and set aside. In a small, separate bowl, whisk together sugar and eggs until smooth. Slowly whisk in oil until well combined.
Add wet ingredients to dry and mix until just combined. Add apple, along with any juice that’s accumulated, to the batter and mix until thoroughly incorporated.
Spoon batter into prepped pan, filling each well 3/4 full. If using donut pan, bake in preheated oven for 15 minutes. Remove from oven and allow to cool in pan for 2 minutes before inverting onto a wire rack to cool completely. Repeat process until all the batter is gone. Serve plain or coat cooled donuts with either cinnamon sugar or apple cider glaze, recipes below.
For muffins, just fill the cups 3/4 of the way with batter and extend the baking time to 20-25 minutes. Start checking the muffins at 20 minutes. They are done when a toothpick inserted in the center comes out clean.
Serve plain or coat cooled muffin tops with either cinnamon sugar or apple cider glaze.
Cinnamon Sugar Coating
1 cup sugar
2 teaspoons ground cinnamon
Apple sauce, for coating
Combine sugar and cinnamon in a wide shallow bowl. Using a pastry brush, coat cooled donuts with a thin layer of apple sauce. Dip both sides of the donut in cinnamon sugar until completely covered. Allow to “dry” on wire rack before serving.
(Midway through applying the sugar coating.)
Allow to “dry” on wire rack before serving.
Apple Cider Glaze
1 1/2 cup confectioners sugar
Dash of cinnamon
3-4 tablespoons apple cider
1/4 teaspoon vanilla extract
Place sugar and cinnamon in medium bowl and whisk to remove big lumps. Add cider and vanilla, and whisk until a smooth, pourable glaze forms. Dip both sides of the cooled donuts in the glaze, completely coating it. Place on a wire rack to “dry” before serving.
These muffins are essentially apple pie in a more efficient form. So moist and incredibe when warm. While I didn't make the glaze recipe, I can only imagine it's as good as the cinnamon sugar topping was.
I can't even imagine what putting this batter in donut form would do. Sigh. Maybe someday.