Maple Stout Doughnut Muffins

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Ingredients

    6 oz            butter, softened
    7.5 oz          sugar
    2 large         eggs
    3 cups/15oz     AP flour
    2 1/2 tsp       baking powder
    1/4 tsp         baking soda
    3/4 tsp         salt
    1 tsp           freshly grated nutmeg
    3/4 cup/6oz     milk
    1 tbsp          buttermilk powder
    2 oz            Maple Stout Reduction
    
    for dipping:
    8 oz            butter
    2 cups          sugar
    4 tbsp          ground cinnamon
    

Miss me?! Yeah, this week’s post is late. Lack of inspiration, then too much. Get over it. I have.

Ok. After Beeramisu, doughnut muffins look like part of a trend. They are not. I hope. This recipe is an adaptation from a friend, mentor and baking professional, Amy Lozier; proprietor of Omega Artisan Baking in Columbus, OH. She deserves all the credit, or blame, as the case may be. This bakery delight is a your cardiologists wet dream. By the time you drowned these little critters in melted butter, two dozen mini-muffins will consume almost a pound of butter. Hey they’re light on the salt!

Cream the butter and sugar, then beat in one egg at a time just until blended. Then add the 13th Original Maple Stout Reduction and mix just until blended.

Sift the dry ingredients together in a separate bowl.

With a spatula, alternate adding the dry ingredients and the milk to the butter/egg mixture, starting and ending with the dry ones. As for many baked goods, don’t over mix. See my photos.

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As Amy advises, at this point, you can chill the dough and keep it refrigerated for up to three days. I advise chilling it for an hour or so before scooping it into the baking pan. Just much easier to handle.

Scoop into butter/floured (or sprayed) mini muffin cups. Don’t use paper or foil liners, since these will be dipped after baking. I use a small ice cream scoop to get about 1 ounce portions, but batter should be even with the top of the cups. Disclaimer: Amy makes these as full-size muffins. I could never eat a whole one at one sitting, so decided to adapt them for my mini-muffin pan.

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Bake in a pre-heated 375 degree oven for 18 minutes. They won’t brown much, but they’ll be done.

While these bake melt the dipping butter and combine the dipping sugar with the cinnamon in a large bowl. Have the melted butter in a container that will allow you to submerge at least one muffin at a time. I watched Amy use a five pound bucket of butter and dunk a dozen at a time. It’s intense to watch.

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As soon as the muffins are cool enough to touch, remove them from the pan a begin ducking them in the melted butter, then roll them in the cinnamon sugar. I found I needed to really douse them with the sugar since they soak in the cinnamon sugar. Then place them on a rack to cool and dry.

This recipe should yield 24+ mini’s.

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In this recipe I substituted the butter milk powder for 2 tbsp of real butter milk to accommodate the extra liquid in the beer reduction. Seemed to work fine.

This entry cross-posted at Bucket’s Kitchen.
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2 thoughts on “Maple Stout Doughnut Muffins

  1. Pingback: Nutella Mini Buns | the Kitchen Drudge

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