Here is a fun little recipe for muffins that sport the flavor of a sugared doughnut. These are wonderful with a hot cup of coffee or tea on an early Sunday morning when your clock decides to spring forward an extra hour without your knowledge. If you don't want to make them all at once, you can store the batter in the fridge for a couple of days and bake a couple at a time.
Cinnamon Sugar Doughnut Muffins
Adapted from Fine Cooking
Makes 12
For the muffins:
1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
2 large eggs
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1/2 cup milk
For dipping:
1 stick unsalted butter; more as needed, melted
1 cup sugar
1 tablespoon ground cinnamon
Preheat oven to 350 and spray a muffin tin well with PAM spray.
Cream the butter and sugar until combined well, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. Add half of the dry ingredients to the egg mixture and blend until just combined. Add half of the milk mixture until just combined. Add remaining dry ingredients wet ingredients alternating as before until ingredients are combined and batter is smooth.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, 30 to 35 minutes. Remove muffins from oven and cool enough to handle.
To finish the muffins, melt the butter for the dipping mixture. Combine the sugar and cinnamon. Remove the muffins from the tin, brush them all over with melted butter and then roll in cinnamon sugar.
YUMMMMMM!!!!!!!!!!!!!
ReplyDelete