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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. Ingredients:
3/4 cup butter, softened |
2/3 cup packed brown sugar |
1/4 cup sugar |
2 eggs |
1-1/4 cups 2% milk |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
coating: |
1 cup coarse sugar |
1 tablespoon ground cinnamon |
1/3 cup butter, melted |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
2. Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
3. Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Yield: 1 dozen.
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