Doughtnut Muffins

One of my biggest weakness in life is cinnamon sugar. Anything is exponentially improved with the addition of cinnamon sugar. I saw this recipe and it practically jumped off the page at me. Doughnut-like muffins coated in cinnamon sugar? SOLD. These taste a lot like cake doughnuts! So yummy!

Doughnut Muffins
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12 oz. unsalted butter, warmed to room temperature (1-1/2 cups)
1-3/4 cups granulated sugar
4 large eggs
1 lb 11 oz. (6 cups) all-purpose flour
1 Tbs plus 2 tsp baking powder
1/2 tsp baking soda
1-3/4 tsp table salt
1 tsp ground nutmeg
1-2/3 cups milk (whole or 2% works best)
1/4 cup buttermilk

for dipping:
8 oz (1 cup) unsalted butter (more if needed)
2 cups granulated sugar
2 Tbs ground cinnamon

1. Preheat oven to 350F.
2. In a stand mixer or large bowl, cream the butter and the sugar. Beat in the eggs, one at time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk.
3. With a wooden spoon or your mixer on low speed, mix a quarter of the dry ingredients into the butter mixture. Then mix a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix.
4. Grease and flour a standard size muffin tin. 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 until the muffins are firm to the touch — about 30-35 minutes.
5. Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, then roll them in cinnamon sugar.

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