Who doesn’t love them, those tasty fried things, if you don’t you must be some sort of dessert philistine, or just taste challenged I guess. What about muffins? Hey love them too, and they’re pretty easy to make so we make quite a few in our house with the small oven. Easy to make and you can do a lot with them.
So what about the collision of the donut and the muffin? Sounds very pleasant doesn’t it? Well, I’m no revolutionary, and I eat what I like, beg, borrow and steal, not creative enough to come up with my own things. With that said, I had a craving for a muffin that was as sweet as a donut, with something like powdered sugar on top, or maybe a nice tasty donut like glaze…
Nothing with a fancy or trendy name like the Cro-Nut, or anything like that, like I said a muffin, and a donut, blended together, and easy—because I’m lazy and didn’t want to make donuts, and fry them, and glaze them, that’s too much for a Wednesday night in Chiang Mai.
So I present to you my version of a donut muffin, very good if I do say so myself, looks quite nice, but instead of just plan sugar I made a nice powdered sugar glaze, substituted the white sugar for half brown sugar, and ½ a cup of natural brown cane sugar.
Better than the local donut, sweeter, and a great breakfast treat, or an after dinner snack with a nice big glass of milk. I used the recipe you can find here. I modified it, exchanging the butter for coconut oil which I can get very cheap in Thailand.