Little french donut muffins were one of my favorites growing up. They were always a lot lighter than your average muffin and I was always a sucker for a good butter-cinnamon-sugar bath.

 

So combine that with some homemade pastry cream piped into the middle and I'm golden! These were totally delightful if just a bit finicky. ... But could someone please explain to me how to eat one of them without a steady dribble of pastry cream flowing down my face?

 

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Recipe taken from The Baking Robot. Check it out here.

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