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Donut Muffins with Apples and Nut Brown Ale

03.20.15

The concept for this recipe came to be on a Friday, shortly after 5 o’clock. It happened in the Tasting Room around the second post-work shift pint with co-workers. Fellow Ops Team member Milky Joe casually mentioned that it was his birthday on Monday. That’s when Little Sherwin exclaimed that it was his Birthday, as well! Little did they know that they’re Birthday Twins… So naturally I offered to bring in baked goods on Monday to celebrate, but what to make?! Milky Joe suggested Muffins while Little Sherwin responded with Apple Turnovers. Then there was talk of Donuts because, well, Donuts.

That’s when the light bulb flickered on.

Why not combine the best of all three into one delicious, handheld hybrid breakfast treat? So that’s exactly what happened. These Muffins have the taste and texture of a tender Cake Donut and are studded with Cinnamon Apples. They are a brunch dream come true.

They’ll taste best when served warm from the oven and paired with a Coffee Cream Ale. But they also transport incredibly well and still taste amazing when paired with office coffee and morning emails.

donut muffin 2

Active Time: 15 minutes
Total Time: 30 minutes
Makes 12 muffins

Recipe adapted from King Arthur Flour.

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup nut brown ale
  • 1/2 cup half & half
  • 2 apples, peeled, cored, and diced (optional)
  • 3 Tablespoons melted butter
  • 3 Tablespoons cinnamon sugar

Preheat the oven to 425°F and line a muffin tin with paper cups or lightly grease with butter or non-stick spray. In a small bowl, whisk or sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

In a medium bowl or stand mixer, cream together butter, oil, and sugars until light and fluffy. Add eggs and mix until combined. Add the flour mixture in 3 additions, alternating with the brown ale and half & half; make sure each addition is thoroughly incorporated before adding the next, but take care not to overmix which will cause the dough to become tough. Fold in apples, if using.

Fill each muffin cup with batter until nearly full. Bake on the middle rack for 15 to 17 minutes. When ready, the muffins will be a pale golden brown and a cake tester insterted into the middle should come out clean. Remove from the oven and allow to cool.

Meanwhile, melt the butter in a small cup or ramekin for the topping and pour cinnamon sugar onto a small plate. Use a pastry brush to coat each muffin top with melted butter, then roll in the cinnamdonut muffin 1n sugar. Serve warm, or store at room temperature in an airtight container for up to 2 days.

 



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