Rose Sugared Donut Gems
Rated 5.0 stars by 1 users
Category
Dessert, Breakfast
Cuisine
Middle Eastern-Inspired
Author:
Curio Kitchen
Servings
Makes 24 mini muffins
Prep Time
15 minutes
Cook Time
10-12 minutes
Calories
100
Delicate and not too sweet, these muffins are a delightful treat, like jewels on a platter!. The rose water in the batter is a light touch and amplifies the character of the muffin. After they come out of the oven, a quick dip butter and our Rose Sugar gives a final magical touch. Whip up a batch for afternoon tea or a breakfast treat.
Ingredients
For the muffins
- 1¾ cups (210g) all-purpose flour
- ¾ cup (150g) sugar
- 2 teaspoons baking powder
-
¾ teaspoon freshly grated nutmeg
-
¾ teaspoon sea salt
- 1 cup (168g) buttermilk
-
1 tablespoon rose water, optional
- 2 eggs
- 4 tablespoons (28g) butter, melted, plus extra for the pan
For rolling
-
3 tablespoons (39g) Rose Sugar
- 3 tablespoons (21g) butter, melted
Directions
- Preheat the oven to 425° F. Thoroughly butter two, 12-hole mini-muffin pans.
- Put the flour, sugar, baking powder, nutmeg, and salt into a mixing bowl. Whisk to combine.
- Put the buttermilk, rose water, and eggs into a jar with a tight-fitting lid. Secure the lid and shake vigorously until the eggs are fully combined with the other liquids. (Alternatively, whisk these ingredients together in a bowl or large mixing cup.)
- Add the buttermilk mixture and melted butter to the bowl containing the flour mixture. Using strong strokes, stir together until just combined. Do not over mix.
- Fill each hole in the muffin tins with about X tablespoons of batter. Transfer the pans to the oven and bake until the tops spring back when prodded or a toothpick inserted into the top comes out clean, 10-12 minutes. (The muffins won’t brown much!)
- Set the muffin pans on a cooling rack; let the muffins cool in the pans for 5-10 minutes.
- Put the Rose Sugar into a small bowl. Put the melted butter into another small bowl.
- Remove the muffins from the pans. Swirl each muffin top in the melted butter, then dip the buttered top into the Rose Sugar. Set on a serving plate. Repeat with the remaining muffins. (You can roll the muffins in melted butter and toss them with the Rose Sugar, if you prefer a slightly sweeter bite.)
- Serve warm or at room temperature.
Leave a comment