Mini Cinnamon Sugar Doughnut Muffin

It's been almost a year since we last update! *guilty face*
Yes yes, we're still baking from time to time, just not as frequent and adventurous like how we used to be. We're still learning and level up-ing bit by bit~

Introducing our first time doughnut making, they really look so cute!
Was very amazed with our impromptu-ness nowadays for baking, the making do with whatever we have is really nice! For this recipe we had a step by step photo blog to follow and we really appreciated the effort of the owner for shooting such beautiful and clear photos for us to reference.

This is the first time we finally get to a "white", light and fluffy butter + sugar mix. Now we know we always under beat our butter + sugar, thought it's cause angmoh got whiter butter or what, thats why theirs always look so white. hahahaha. So another lesson learnt yea.
It was truly a success, the muffin turns out round and smooth which we didnt expect it to be :)
Good job sisters! Let's continue with our baking journey for the rest of this year and the many more years to come k!

Ingredients for Doughnut Muffin

• 12 tablespoons (1.5 sticks) butter, softened
• 3/4 cup sugar
• 2 eggs
• 3 cups (13.5 oz) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk

Ingredients for Brown Butter Cinnamon Sugar Crust

• 12 tablespoons (1.5 sticks) butter
• 1 cup sugar
• 1 tablespoon ground cinnamon

Method for Doughnut Muffin

1. Preheat oven to 175 degrees C. 
2. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. 
3. Beat in the eggs, one at a time, until just mixed in. 
4. Sift together the flour, baking powder, and salt. 
5. Beat a fourth of the dry ingredients into the batter. 
6. Then beat in a third of the milk mixture. 
7. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. 
8. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). 
9. Bake at 175C for 10-12 minutes until a toothpick comes out clean.

Method for Brown Butter Cinnamon Sugar Crust

1. Melt the butter until it starts to bubble and then foam. 
2. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. 
3. Immediately remove from heat and pour into a bowl for dipping. 
4. Combine the sugar and cinnamon. 
5. When the muffins are just cool enough to handle, remove and dip them on all sides into the melted butter then roll in the cinnamon sugar.
   
   Recipe adapted from: Kevin & Amanda's Recipes

Total time spent preparing + baking + cleaning up: 4 hours

Made 12 mini doughnut muffins by using only half amount of the recipe.

Banana Crumb Muffins

Successful attempts of Banana Muffins. And it was finished in a few days by us and had to bake another batch for friends to try. So Yummy!!

Banana Crumb Muffins

Ingredients

• 190g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 150g white sugar
• 1 egg, lightly beaten
• 75g butter, melted (which you can replace with vegetable oil, if you prefer)

Oven Temperature: 190°C
Time to Bake: 15 mins to 20 mins

For the crumb topping

• 75g packed brown sugar
• 2 tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1 tbsp butter

Method

1. Mix Flour, baking soda, baking powder and salt. Sift.
2. In another bowl, beat together bananas, sugar, egg and melted butter. 
3. Stir the banana mixture into the flour mixture just until moistened.
4. Spoon batter into prepared muffin cups.
5. Preheat oven at 190°C
6. Preparing cumb topping. Using Zip Lock bag, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in 1 tbsp butter until mixture mixed well. Sprinkle topping over muffins.
7. Bake in preheated oven for 10 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe adapted from: The Little Teochew ; All Recipe