Neon Pink! Mini Doughnut Muffins

/ Saturday, January 14, 2012

I'm busy developing a collection of flirty Valentine's Day sweets for your sweethearts. And since I firmly believe that breakfast can be the most romantic meal of the day, I started with these miniature muffins for my boyfriend. They combine my love of neon pink (and sparkles!) with his love of doughnuts. Once you coat the fluffy muffins with butter and sugar, they really do taste like warm little doughnuts—give them a try! More treats coming this week, so check back in for some sexy nibbles ...

MAKES: about 2 dozen muffins

1 cup all-purpose flour
1¼ teaspoons baking powder
½ to 1 teaspoon ground cinnamon
Pinch of salt
4 tablespoons unsalted butter, melted and cooled
½ cup granulated sugar
½ cup whole milk
½ teaspoon vanilla extract

4 tablespoons unsalted butter, melted
1 to 1½ cups sanding sugar or cinnamon-sugar

1. Make the muffins: Preheat the oven to 375˚. Line a mini-muffin pan with paper liners; set aside. 
2. Whisk the flour, baking powder, cinnamon and salt in a bowl. Mix the butter and salt in another bowl until combined, then whisk in the milk and vanilla. Add the flour mixture and stir until just combined.
3. Divide the batter among the prepared cups. Bake until a toothpick comes out clean, about 5 to 10 minutes. Let cool 3 minutes in the pan, then transfer to a rack.
4. Make the topping: One at a time, dip the top of each muffin in the melted butter, then roll in the sugar. Transfer to a serving platter or store in an airtight container for up to 3 days.

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