donuts

#MuffinMonday: Nutella Swirl Donut Muffins

I’ve been MIA for the past week, and I’m so very sorry. My grandfather had surgery last Tuesday, so I travelled on up to Cow Country to take care of him. I waited on him hand and foot, because I’m his favorite granddaughter (I’m his only granddaughter), and that’s what favorite granddaughters’ do to make their grandfathers feel better.

I made a ton of food while I was in Cow Country. I made this tomato and bacon pie by The Country Cook. It was Amazing! My grandmother adored this pie, so much that she couldn’t stop talking about it. She even ate it for breakfast one morning. I also perfected pizza dough over the weekend. Don’t worry, I’ll share the love later on this week. Last, but certainly not least, I made Nutella Donut Muffins for my very first #MuffinMonday.

These donut muffins put a smile on my grandfather’s face. He loved them! He loved them so much that he ate three of them in one sitting. Trooper, right? His exact words as he reached for his third muffin were, “Well, it’s not like I get these often, so I’m eating another one.” Go ahead, Pop-pop! I was secretly cheering him on from the sidelines.

I don’t know about you, but Monday is not my favorite day of the week. Monday means it’s the end of the weekend. No more Sunday fun day. No more sleeping in. No more baking all weekend. No more footloose and fancy free. No more late night cocktail hours. It’s back to all work and no play.

Oh, Monday. How I dread your arrival.

Muffins make Monday’s a bit more tolerable, which is why An from Bakerstreet created #MuffinMonday.

Thanks to An, Monday’s aren’t so bad now.

These Nutella donut muffins will brighten any Monday. Guaranteed!

It’s a donut. It’s a muffin. It’s a donut muffin, and it’s one of the best muffins I have ever eaten. The texture is moist and cake-like, and a dollop of Nutella gets plopped in the middle, creating a fudgy center. You’ll forget all about Monday and the upcoming work week when you sink your teeth into one of these delicious muffins.

Happy #MuffinMonday!

Nutella Swirl Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups + 2 teaspoons all purpose flour
2 tsp baking power
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 tsp. orange zest
1/4 cup vegetable oil
3/4 whole milk
1 tsp. vanilla extract
About 1/3 cup Nutella

Preheat oven to 350F. Grease a muffin tin with cooking spray, or line with cupcake papers.

In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, orange zest, and cinnamon. Mix until combined.

Add in the vegetable oil, milk, and vanilla extract. Stir until just combined.

Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each muffin and swirl with a knife.

Bake for 12-15 minutes. Cool muffins on a wire rack before serving.

Adapted slightly from Bakerstreet

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Guest Post: Baked Lemon Yogurt Donuts

Please give a warm welcome to my friend Jen from Juanita’s Cocina. She was kind enough to fill in for me while I’m on vacation. This girl knows my heart, and my tummy. She made donuts! I could live on donuts, especially these donuts.

Hi! I’m Jen from Juanita’s Cocina! I was thrilled when Jennie asked me to guest post for her while she takes a little break from blogging to go on vacation! (She didn’t offer to take me with her…so this was the next best thing!)

Jennie and I have bonded over the last few months as new bloggers. We share a love for family dinners, anything sweet, delicious food photos, and looooong vacations…(*hint* Jennie!).

So, when I ran a few ideas by her for this guest post, I was beyond excited when she chose the ONE thing I was really wanting to make…Lemon Donuts!

I originally found these lemon donuts on Sweet Mornings. What intrigued me about about these donuts was the use of yogurt in the batter. The yogurt takes the place of much of the fat that you’ll usually see in cakes, muffins, or donuts. And what emerges on the other side of baking is a lightly sweet and tart, but dense and cakey donut. Plus you don’t have to feel horrible about eating these. So, feel free to eat the whole batch!

We tried these donuts rolled in powdered sugar as well as glazed with a light lemony glaze. We divided equally in this household, 50% for the powdered donuts and 50% for the glazed. I encourage you to try both ways just to change it up!

Baked Lemon Yogurt Donuts