A doughnut AND a muffin

The butter has thawed and as promised, I made these doughnut muffins for you on this rainy spring day. They were worth the wait. The recipe has been floating around the food blog circuit for some time now — each tempting me a little bit more. I went with the Lottie & Doof version since he cuts it down to a reasonable 12 muffins. So without further ado…


Doughnut Muffins

Makes 10 to 12.
12 Tb unsalted butter
3/4 cup sugar
2 large eggs
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground nutmeg
3/4 cup whole milk
1/4 cup buttermilk

Topping:
4 Tb unsalted butter, melted
3/4 cup granulated sugar
3/4 Tb cinnamon

Preheat the oven to 350° F. Grease and flour a standard-size muffin tin.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar — or cream with a wooden spoon by swiping sugar into butter against the side of the bowl. Beat in 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. Next 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.

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. If you don't have enough batter for twelve muffins — I only had ten — fill empty holes in the pan halfway wth water before baking. This will ensure that it all bakes evenly.

Bake the muffins until firm to the touch, 30-35 minutes.

For the topping: Combine the sugar and cinnamon in a small bowl. When the muffins are just cool enough to handle, remove them from the tin, brush them all over with melted butter and roll them in the cinnamon sugar.

Enjoy hot from the oven!

Happy Friday — have a great weekend!