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Bakery Shoppe Muffins




Source of Recipe


Better Baking--Marcy Goldman


Recipe Introduction


I hope to try these soon.


List of Ingredients




Bakeshop Doughnut Muffins
Muffin pedigree (and ease) with a cake doughnut taste and texture. These simple and quick muffins bake up light and tender. After baking, they are dipped in melted butter and swirled around in sugar and spice. Oh my.
Muffin Batter
¾ cup unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla, optional
1 cup buttermilk or soured milk
½ teaspoon nutmeg
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
3 cups all-purpose flour

For Dipping

4 ounces unsalted butter, melted
1 cup sugar
1 tablespoon cinnamon

Preheat the oven to 350 F. Line 12 muffin cups with paper liners. Spray the top surface with non-stick cooking spray. Place muffin pan on a baking sheet lined with parchment paper.

In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Blend in eggs and vanilla. Stir in buttermilk and blend well, then fold in nutmeg, baking powder, salt and flour and blend well to make a smooth, fluffy batter. Using an ice cream scoop, deposit batter into muffin liner cups.

Place muffin pan on prepared pan. Bake until done, and muffins spring back when touched gently with fingertips, about 30-35 minutes.

Take muffins out and cool on a rack until warm. Melt the butter. Place the sugar and cinnamon in a small bowl and mix well. Dip each muffin first in butter and then into the sugar and cinnamon. Dip/repeat if desired for a more sugary crusty finish.

One dozen


Recipe