donut muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • for muffins:
  • 12tbsp unsalted butter, room temperature
  • ¾cup plus 2tbsp sugar
  • 2 large eggs
  • 3cups all-purpose flour
  • 2½tsp baking powder
  • ¼tsp baking soda
  • ¾tsp salt
  • ½tsp ground nutmeg
  • ½cup plus ⅓cup milk
  • ⅛cup buttermilk
  • for dipping:
  • 8tbsp unsalted butter, melted
  • 1cup sugar
  • 1tbsp ground cinnamon
Instructions
  1. Place rack in the middle and preheat oven 350°F. Grease and flour a 12 count regular muffin tin.
  2. To make muffin cream butter and sugar together in a stand mixer. Be sure to cream until pale, fluffy and you can almost not see the sugar granules. About 5 minutes. Add eggs one at a time and mix until just blended.
  3. Sift together flour, baking powder, baking soda, salt and nutmeg in a large bowl. Combine milk and buttermilk in another bowl. Starting with the dry, pour about ¼ of it into the creamed butter/sugar/eggs. Stir until just combined with wooden spoon. Then add ⅓ of the milk and stir until just combined. Repeat this until all dry and wet have been used - you will end with the wet. Batter will be super thick - always stir until just smooth. Be sure not to over mix. (Very important.)
  4. Scoop batter evenly into muffin tin - batter should fill to the top. I used a large ice cream scoop. Bake for 25 to 35 minutes or until muffins are firm to the touch. Take out of oven and allow to cool.
  5. Meanwhile melt butter for dipping in a small bowl. Combine sugar and cinnamon in another. Once muffins are just cool enough to handle take one and brush with butter, all the way around and then roll in sugar/cinnamon mixture until covered. Set aside and repeat with remaining muffins. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/09/02/donut-muffins/