Cinnamon Maple Doughnut Muffins (and a little nostalgia)
I’ve been craving two things lately: doughnuts and maple. I searched this city high and low for maple extract and couldn’t find any. My mom found some while she was at the Kansas State Fair and grabbed it for me. The following weekend I finally found it…at Wal-Mart of all places. Murphy’s Law I guess.
Cake doughnuts, particularly maple glazed cake doughnuts, take me back to my high school days. So when I need a little nostalgia, maple cake doughnuts are where I turn. Most of the time you couldn’t pay me to go back to high school but for these doughnuts I might make an exception. The muffins do a great job at mimicking the flavors and textures of my favorite doughnut. It absolutely took me straight back in time.
Chicken and Noodles, French cookies, Dr. Pepper, Reece’s Pieces and Chocolate Sheet Cake are comfort foods to me because of the familiarity they bring to my heart and mind. What are your comfort/nostalgic foods?
Cinnamon Maple Doughnut Muffins Recipe
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/3 cup vegetable oil
3/4 cup granulated sugar
1 large egg
1/2 tsp. vanilla
3/4 cup milk
10 pecan halves
1 Tbs. milk
1 tsp. maple extract
1/2 cup powdered sugar
Preheat oven to 350 degrees. Liberally spray muffin pan with non-stick cooking spray. Combine flour, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
Whisk together oil, sugar, egg, vanilla and milk, add dry ingredients. Stir until combined. Be careful not to over mix.
Pour batter evenly into the prepared muffin pan. (If you have a doughnut pan, you can certainly use that rather than a muffin pan.) Place one pecan half on top of each unbaked muffin. Bake for 15-20 minutes until the tops are round and golden.
While the muffins are baking combine the milk and maple. Add powdered sugar, small amounts at a time until the glaze reaches your desired consistency.
Allow the muffins to cool for 6-7 minutes after removing them from the oven. Remove from the pan and Dip the tops of each muffin while they are still warm. Alternatively, you can drizzle the glaze if you prefer
Slightly adapted from my Cinnamon-Sugar Doughnut Muffins