When I was little and we went to the donut shop, I would pick the biggest donut I could find to order. Often I would have an apple fritter, or (my still personal favourite) a walnut crunch, but sometimes it would be an orange or cherry blossom stick. Frankly, it was pure greed; but I developed a love of cake donuts as a result.
Fast forward to today: I don't have donuts often anymore. J's buying me a Keurig for Christmas means that I don't need a Timmy's fix on a regular basis. Perhaps it's a good thing that I don't have donuts often, but I still like them.
While cruising Pinterest, I found this recipe for muffins that used buttermilk. I'm working on using up a liter of buttermilk, so I thought that this would work. I also saw it as a way to relive my childhood. I present to you now Our Best Bites' Buttermilk orange Donut Muffins:
For the Muffins
Ingredients:From Our Best Bites, with a glaze adapted by me
1/4 c butter, softened
1/4 c oil
1/2 c white sugar
1/3 c brown sugar, packed
Zest of 1 orange (most of it. Reserve some for the glaze)
1-1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp vanilla
2-2/3 c all purpose flour
1 c buttermilk
1. Preheat oven to 425 F. Line 2 muffin tins with liners (I ultimately used easy release liners which turned out to be a blessing in disguise). I got 16 muffins. Zest the orange, setting aside some of the zest for the glaze. Reserve the orange itself for the glaze as well.
2. Cream sugars, butter and oil until smooth. Add eggs and zest and beat until smooth. Add baking powder, baking soda, salt and vanilla and beat well. Add flour in 3 stages, alternating with the buttermilk, stirring until just combined.
3. Scoop into muffin liners and bake 15 minutes until golden. Remove from pans and cool completely.
For the Glaze
1 c icing sugar
Reserved zest of orange
2-3 Tbsp fresh squeezed orange juice
1. In a small bowl, stir together the sugar and the orange zest.
2. Squeeze the orange for the juice. Scrape the reamer so that the pulp is a part of the juice.
3. Add 2 tbsp of the juice to the sugar, stirring to combine. Add the third tablespoon slowly, just until the glaze is thin enough to pour, but not loose.
4. Dip the cooled muffins in the glaze, ensuring the top is fully covered. Let dry on a wire rack.