For a nice alternative to fried doughnuts a doughnut muffin is a good way to do. Often just spiced in the batter and on the top, with sugar, rather than being filled with jam, they can be very tasty indeed.
Almost any spice combination can be used and for mine I decided to make use of Speculaas spice that I had readily available. I also decided to experiment with the liquid to be added to the batter. Usually milk, soured cream, buttermilk or yoghurt is used but I wanted a slightly more creamy taste and I had a can of rice pudding available which is always nice and creamy. So I thought I would use some of that. But rather than using it as it came out of the tin and blended it a little with my immersion blender to a smoother consistency, but still a little grainy.
These doughnut muffins are lighter in texture than muffins and, rolled in sugar and spice, they take on a more doughnut appearance.
Easy to make they take very little time and are well worth the effort. Mine turned out very well, I could definitely taste the creaminess of the rice pudding as well as a nice, subtle hint of the speculaas spices.
for the cakes:
- 260g(2 cups) plain flour
- 113g(1 stick) softened unsalted butter
- 180ml(3/4 cup) tinned rice pudding, blended to a slightly grainy consistency. (Yoghurt or milk would be fine too)
- 150g(3/4 cup) caster sugar(or granulated)
- 2 medium eggs(large in USA)
- 1 tsp speculaas spice(or spice of choice)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
for the topping:
- 30g(2 tbsp) melted butter
- 50g(1/4 cup) caster sugar, or granulated
- 1 1/2 tsp speculaas spice, or spice of choice.
- Preheat the oven to 180C/160C Fan/350 F.
- Grease the holes of a muffin tin.
- In the bowl of a stand mixer(or by hand) beat the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and beat until combined.
- Add the rice pudding and beat until combined.
- Add the baking powder, speculaas spice and salt to the flour and stir until well mixed.
- Add the flour mixture, a little at a time, to the wet mixture and mix slowly until all is combined.
- Spoon the mixture into the muffin tin, dividind equally into each hole.
- Bake in the oven for 16 to 20 minutes, until the doughnut muffins have risen and are springy to the touch, or a skewer in the centre comes out clean.
- Remove from the oven and allow to cool for a couple of minutes.
- Remove the doughnut muffins from the tin, running a spatula round the side of the holes if necessary, and place on a wire rack.
- Mix the sugar and spice together.
- While the doughnut muffins are still warm brush the top of each one with butter and roll the top gently in the sugar/spice mixture, the place on the wire rack again to cool completely before serving.