Hanukkah Doughnut Muffins

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Instead of baking traditional jelly-filled doughnuts, enhance your repertoire (and Hanukkah table) by muffinizing—transforming doughnuts into muffins! Hanukkah muffins are healthier, easier to bake, and just as delicious as the classic, deep-fried sufganiot.

Experiment with different fillings (some pictured below), and serve alongside bite-sized “doughnut holes” (muffin cut-outs dipped in melted butter and sugar).

Happy Hanukkah!

Chocolate (chocolate frosting)

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Vanilla (vanilla frosting)

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Cherry (cherry jam)

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Dulce De Leche (dulce de leche sauce)

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Doughnut Holes (muffin cut-outs dipped in melted butter and sugar)

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Hanukkah Doughnut Muffins (makes 12)

2 2/3 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
1 cup milk

Topping:
4 Tbsp butter, melted
1/3 cup sugar
12 oz jar jelly, jam or preserves

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, sugars, baking powder, baking soda, nutmeg and salt.
3. In a separate mixing bowl, whisk butter, oil, eggs, vanilla and milk.
4. Pour wet ingredients over dry mixture and stir until thoroughly combined.
5. Bake for 15 minutes, until muffins are golden and tops spring back when touched lightly.
6. Let muffins cool for 15 minutes, then use a cupcake corer or knife to cut a hole in the top of each. (Save the “cut outs” to make doughnut holes, if desired.)
7. Dip each muffin in melted butter, then sugar.
8. Fill each hole with jelly.
9. Dip cut-outs from muffins into leftover melted butter and sugar (optional).

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