Buttermilk Cherry “Doughnut” Muffins

My husband and I were at a home decor store the other night when he spotted a book on doughnuts.  We ultimately decided not to get the book as we know from past experience with a cake book that my mom gave Jaime that it is dangerous for us to have themed sweets recipe books around.  Despite not buying the book when we got home I couldn’t stop thinking about donuts so the next morning I decided to make some. I didn’t want to deep fry the doughnuts and we don’t have a doughnut pan so I baked these “doughnuts” in a muffin pan.  Cherry "Doughnut" Muffins

Cheryr "Doughnut" MuffinsThis recipe for Buttermilk Cherry “Doughnut” Muffins is inspired by Health’s Baked Buttermilk Doughnuts.

 For six muffins, I used the following:

  • Vegetable shortening (to grease the pan)
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • 3/8 cup low-fat buttermilk
  • 1 egg
  • 1/4 dark corn syrup
  • 1 tablespoon melted butter
  • 1/2 tablespoon vanilla extract
  • 1/4 cup Moreno cherries (bottled)
  • Muffin cup liners (for serving)

For the glaze, I used the following:

  • 1/3 cup powdered sugar
  • 3 tablespoons liquid from Moreno cherries
  • 1/4 teaspoon almond extract

I preheated the convection oven to 400 degrees and greased the muffin pan with shortening.  I chopped the cherries coarsely.

I combined the dry ingredients in a large bowl and stirred well.  I combined the wet ingredients in a medium bowl and whisked well.  I added the wet mixture to the dry mixture and whisked until just combined.  I folded in the chopped cherries.

Cherry "Doughnut" Muffin BatterI put the batter in six muffin cups and baked until the muffins sprung back when touched and the edges were golden (about 15 minutes).

Cherry "Doughnut" Muffins in PanWhile the muffins were baking, I combined the ingredients for the glaze in a small bowl and stirred to combine.

While the muffins were still warm, I placed the muffins into muffin cup liners and spooned glaze over them.  I served the muffins warm (but the leftovers tasted good cooled later in the day).

Cherry "Doughnut" Muffins

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Buttermilk Cherry “Doughnut” Muffins — 4 Comments

  1. Marie,
    This looks super yummy. I love baking with buttermilk, makes everything taste so delicious and moist. Thanks for sharing at Creative Thursday last week. I can’t wait to see what you link up this week. Have a great day :)

    • Michelle, Thanks for hosting and for stopping by! I often find myself replacing the milk in recipes for baked goods with buttermilk.

  2. Pingback: Cinnnamon Sugar Cake Doughnuts | Scissors and Spoons

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