Brown butter chocolate donuts

Brown butter chocolate donuts 

Few days ago, I convinced myself into buying a donut pan from Michael's, and today I finally got a chance to test it out. This recipe incorporates browned butter in which makes everything double-delicious, and the cake-like texture of the baked donuts are just sooo amazing! 

Just dunk the whole thing in, lol;)

Ingredients:

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 tsp ground nutmeg

1/3 tsp cinnamon

1/3 cup granulated sugar (1:2 ratio with brown sugar as 2)

2 tbsp unsalted butter

1 large egg

1/2 cup buttermilk

1 teaspoon pure vanilla extract

For the Chocolate Glaze:

1/2 cup powdered sugar

2 1/2 tbsp unsweetened cocoa powder

pinch of salt

2 tbsp milk

1/2 tsp vanilla extract

1/2 tbsp browned butter (or 1 tbsp with less milk)

Directions

Preheat oven to 350 degrees F.

In a medium bowl, whisk together first seven dry ingredients.

In a small saucepan over medium-low heat, melt butter. After it is browned, transfer to a small bowl.

Whisk together egg, buttermilk, and vanilla extract in the small bowl with browned butter. 

Add the wet ingredients all at once to the dry ingredients.  Stir together until no flour bits remain and all of the ingredients are well combined.  Do not over mix the batter!

Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool.

While the doughnuts cool, make the glaze.

To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.

Add milk and vanilla extract.  Whisk to combine.  Add more milk as necessary to create a thick but still just pourable glaze.

Once the doughnuts are completely cool, dip top-side-down into the chocolate glaze.  Return to the wire rack and sprinkle with toppings.  Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.  

And enjoy:)

Chocolate lovers' muffins

Chocolate lovers' chocolate chip muffins

These soft, dense, moist muffins are perfect for chocolate lovers who need the daily intake of sweets;)

These turn out tall and full without spilling over, making them extra pretty and irresistible. 

Notice the batter will be quite thick.

Yields: 12

Ingredients: 

1 cup whole wheat flour

3/4 cup all purpose flour
1 cup light brown sugar

1/4 cup granulated sugar
2/3 cup unsweetened natural cocoa powder (Ghirardelli recommended)
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips (Trader- joes recommended)
3/4 cup buttermilk*
2 large eggs
1/3 cup canola or vegetable oil
1 tablespoon brewed coffee, optional 
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat oven to 350F. 
2. In a large mixing bowl, whisk together the the first six dry ingredients, ending with optional salt. Add chocolate chips in this step or later in the muffin tin itself. 
3. In a separate bowl, whisk together the remaining 5 wet ingredients.
4. Pour the wet ingredients over the dry ingredients and fold to incorporate. Just lightly mix. Batter will be thick.   
5. Fill each pan 3/4 full and add chocolate chips on top. 
6. Bake for 15 mins. Do not overbake and watch carefully because the color makes it harder to distinguish burning. 
7. Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. 
8. Serve with peanut butter if wanted. 

Note: 

To make buttermilk, add 1 tbsp lemon in a measuring cup and fill with whole milk until it reaches 1 cup level. Let sit for 5 minutes.

Source: here with my own edits and inputs:)

Enjoy with a dollop of peanut butter on top!