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Doughnut Muffins

Source of Recipe


Fine Cooking, December 2000 / January 2001






List of Ingredients



• -- Muffins --
  
• 1-1/2 cups unsalted butter, room temperature (3 sticks)
  
• 1-3/4 cups granulated sugar
  
• 4 large eggs
  
• 6 cups all-purpose flour
  
• 1 Tbsp plus 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1-3/4 tsp salt
  
• 1 tsp ground nutmeg
  
• 1-2/3 cups buttermilk
  
• .
  
• -- Topping --
  
• 1 cup unsalted butter (2 sticks), plus more as needed
  
• 2 cups granulated sugar
  
• 2 Tbsp ground cinnamon
  






Instructions



1. To make muffins:
   Put a rack in the middle of the oven and preheat to 350° F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. In a separate bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. In another bowl, combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in 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.
   
   
2. 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 the muffins until firm to the touch, 30 to 35 minutes.
   
   
3. To make topping:
   Melt the butter. 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, and then roll them (top, sides and bottoms) in the cinnamon sugar.
   
   Makes about 24 standard muffins.
   
   






Final Comments


You don't have to bake all the muffins right away; the batter will keep, covered, for up to 3 days in the refrigerator.