If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Doughnut Muffins, our most popular post ever!

          As part of our 12 days of Christmas recipes, we really could not let the season pass without sending you this wonderful recipe.  It is by far the most viewed page out of all 250 recipes we’ve published.  Nothing we’ve shared with you comes close.  And with the most comments we’ve ever gotten on any post, this is clearly a winner.  It is off the charts in another way too.  These muffins are absolutely, insanely delicious.  They taste like the best doughnut you ever ate.  Rolled in butter and cinnamon and sugar, they are, my friend Luka (aged about 12), messy to make but oh what fun to eat.  I think they might be the perfect Christmas morning treat while sitting around the tree. Here’s the back story for you. 
          Food Network has been running a series called “The Best Thing I Ever Ate”.  I was pretty sure they’d run out of “best things” fairly quickly—but the show divvies them up into categories.  So one is about the best thing with bacon, the best pizza, the best barbecue—you get the picture.  Well one night, while watching the horribly named “The Best Thing I ever ate—Snack attack”,  Candace Nelson, who owns 6 California bakeries called “Sprinkles”, waxed on and on about a “Doughnut Muffin” she’d discovered at Downtown Bakery and Creamery in Healdsberg, CA.        
         My personal Pastry Chef, Andrew Phillips, had taken a run at doughnuts in the not-too-distant past.  He was underwhelmed by the results.  When the Doughnut Muffin presented itself, he was intrigued.

         But “The Best Thing I Ever Ate” doesn’t offer up recipes.   So it was off to the search engines and the quick discovery that “Fine Cooking”, the magazine I wrote about last month–(go to  https://www.chewingthefat.us.com/search/label/Chicken), had the recipe for the Doughnut Muffin dating all the way back to January 2001!  This was accompanied by a really detailed article by Kathleen Stewart so Andrew was in business.
        What I know about “Fine Cooking” is that every recipe is triple tested.  Actually, quadruple-tested, according to what Laurie Buckle, their Editor in Chief and my instructor at Food Writing Boot Camp, told me.  They actually test every recipe three times, then give it to someone who has never laid eyes on it to cook.  Only if that session is successful does the recipe get a place in the book.  So going into making these superb muffins, we knew we could count on it. 
        These muffins really do capture the essence of a doughnut.  The sugar and cinnamon coating helps but even the cake has a doughnut consistency and texture.  They’re truly wonderful and a great thing to whip up on a weekend morning.  Here is the recipe:

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