Rose Sugared Donut Gems
Posted on July 26 2024
These mini rose muffins are light, fragrant, and just sweet enough—perfect for afternoon tea, brunch spreads, or elegant desserts. Delicately flavored with rose water and freshly grated nutmeg, the muffins are finished with a buttery swirl and a dip in Curio’s Rose Sugar, giving them a floral sparkle and soft crunch. With their soft crumb and aromatic charm, these bite-sized treats are an easy, enchanting way to add a touch of magic to any gathering.
Rose Sugared Donut Gems
Rated 5.0 stars by 1 users
Category
Dessert, Breakfast
Servings
Makes 24 mini muffins
Prep Time
15 minutes
Cook Time
10-12 minutes
Calories
100
Author:
Curio Kitchen
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
- 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
- 4Â tablespoons (28g) butter, melted, plus extra for the panÂ
-
3 tablespoons (39g) Rose Sugar
- 3 tablespoons (21g) butter, melted
For the muffins
For rolling
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.
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