This month I was assigned The Lean Green Bean which is a blog written by Lindsey who is studying to be a registered dietitian so I really thought I was going to be in trouble when it came to finding a recipe. It turns out, though, that Lindsey is a great baker and I found a real winner with her Jelly Doughnut Muffins.
I’m not a fan of jelly doughnuts at all but I love those cream filled doughnuts. You know the ones. They’re filled with a buttercream-like cream that’s very obviously made from shortening and is all kinds of bad for you. That’s my favorite! But in an effort to behave, I skipped the shortening cream and made vanilla bean pastry cream for these guys.
I filled my muffins by sticking a giant piping tip into the bottom and squeezing until the muffin felt full. This makes for really pretty muffins but the cream to muffin ratio is not the best. If you want the most cream, you need to fill the bottom of the muffin tin with batter, then plop a huge spoonful of pastry cream in, and then cover the cream with more batter. The muffins won’t puff up as much but it’s a small price to pay for more cream. Am I right?!
Secret Recipe Club – Cream-Filled Doughnut Muffins
For the pastry cream:
1 cup whole milk
3 large egg yolks
¼ cup sugar
2 tablespoons cornstarch, sifted
½ teaspoon vanilla
2 tablespoons unsalted butter, cut into bits at room temperature
For the muffins:
¼ cup vegetable oil
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all purpose flour
2 teaspoon baking power
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup milk
powdered sugar, for dusting
To make the pastry cream:
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks, sugar, and cornstarch together until thick. Drizzle in about ¼ cup of the hot milk while whisking to temper the eggs. Still whisking, pour in the remainder of the milk. Put the pan over medium heat and bring the mixture to a boil, whisking constantly. Keep at a boil, still whisking, for 1 to 2 minutes, then remove from heat.
Whisk in the vanilla. Allow to sit for 5 minutes, then whisk in the bits of butter until they are fully incorporated and the pastry cream is smooth. Scrape the cream into a bowl and press a piece of plastic wrap against the surface of the cream to create an airtight seal. Refrigerate for up to 3 days.
To make the muffins:
Preheat oven to 350F. Spray a muffin tin with nonstick baking spray.
In the bowl of a mixture fitted with a paddle attachment, beat the vegetable oil, sugar, egg, and vanilla extract until combined.
In a separate bowl, sift together flour, baking powder, salt and cinnamon.
With the mixer on low, add half of the flour mixture to the sugar mixture. Add milk. Add the rest of the flour mixture and beat until just combined.
Fill muffin cups ¾ of the way full. (Or if you are adding pastry cream now, fill just the bottom with batter, dollop a spoonful of cream on top, and cover with more batter.)
Bake for 18 – 22 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.
Put pastry cream in a piping bag with a giant tip attached. Use the tip to poke a hole in the bottom of the muffin and squeeze the pastry cream in, just until you feel the sides of the muffin get larger.