Printed at Crazy for Crust
For the doughnut muffins:
¼ cup butter, softened
½ cup sugar
1 ½ cups flour
2 ¼ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup milk (I recommend regular milk. I used nonfat and they were slightly dry.)
For the maple filling:
4 tablespoons butter, softened
1 cup powdered sugar
2 tablespoons real maple syrup
1/8 teaspoon maple extract
1-2 teaspoons whipping cream
For the topping:
3 tablespoons butter, melted
¼ cup sugar
¼ teaspoon cinnamon
**Or, ditch the topping and use the maple filling to frost the muffins!**
1. Preheat oven to 350°. Line your muffin pan with liners.
2. Whisk together flour, baking powder, salt, and nutmeg. Set aside.
3. Mix the butter and sugar with a hand mixer until fluffy. Add in egg and mix well.
4. Add the flour mixture to the butter and sugar mixture. Add the milk and mix completely.
5. Divide among muffin liners and bake 15-20 minutes, or until slightly golden (a toothpick will come out clean). Cool completely before filling.
6. To make the frosting, beat butter with hand mixer until fluffy. Slowly add in powdered sugar and syrup. Add maple extract and whipping cream and blend until combined.
7. To fill the muffins, use tip #230 in a disposable pastry bag. Insert tip deep into the cupcake and squeeze filling in. About 1-2 teaspoons will fit in each. You can also use a small knife to cut out the center of the muffin and spoon in the filling.
8. To top the cupcakes, brush lightly with the melted butter. Combine the cinnamon and sugar in a shallow bowl. Dip the muffin butter-side down in the sugar to coat. Or, instead of using this topping , you can frost the muffins with the maple filling.
Yield: 9 muffins
Source: Muffins adapted from recipezaar.com and filling adapted from dreamaboutfood.blogspot.com.