Monday, January 2, 2012

Doughnut Muffins

Muffins that taste like doughnuts....mmmm. I made these little guys for a church fellowship and had a request that I post the recipe on my blog. So, here it is, Gwen. ;) I hope you all enjoy! This recipe is found on Fine Cooking and Kathleen Stewart says, "They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery."
I used my mini muffin pan to make them because they are so filling and caloric. ;) They're just the right size if you use a mini pan.

For the muffins:

12oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups 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. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins:

Put a rack in the middle of the oven and heat the oven to 350 degrees. 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. Sift together the flour, baking powder, baking soda, salt, and nutmeg. 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 over mix. Grease and flour a standard-size muffin tin. (I used a mini muffin pan) 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. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch 30-35 mins) (25-30 if using a mini muffin pan)

To finish:

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, and then roll them in the cinnamon sugar.


Michelle said...

mmm these look very yummy, have pinned and will be trying. Thanks for sharing the recipe.

Blankenship said...

Thanks, Michelle! You will enjoy them for sure. =)

Create With Me said...

Thank you for linking up at Made Up & Loved! I featured this today. Swing by to grab a button if you'd like. Best, My

Becolorful said...

These look so yummy. You are killing my willpower. :0 but never the less I am happy that you shared your recipe on Motivated Monday at Becolorful

Blankenship said...

Thanks, My and Pam! Everything is good in moderation right?! =)

Kim said...

Yum, those look delicious! Can't wait to try these!