- 24
Ingredients
- For the muffins:
- 12 oz. (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
Preparation
Step 1
Put a rack in the middle of the oven and heat the oven 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. 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 overmix. 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. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.
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.
Make Ahead Tips
As the recipe is, I have to take away a few stars. I made the muffins as minis - glad I did, because the actual muffins would have been WAY too much. I halved the batter, which was a great decision. I also, stupidly, lined the muffin tins with paper liners, so I wasn't able to toss them fully in butter and cinnamon sugar - but that revealed what some other reviewers said, which is that without the butter/cinnamon sugar, the muffin itself is quite bland (even though I did NOT reduce the nutmeg, and actually added 1/2 tsp. cinnamon), and not really sweet enough. I found the texture to be more like a cupcake than a doughnut. A note for those making the muffins with a mini muffin tin - use a small cookie scoop. I tried small AND medium, and the medium made the muffin too large. I got 24 medium and 23 small scoop muffins. These are nice, but not remarkable, and won't be going in my personal recipe book.
My family and I like this recipe. I halved it and got 16 standard size muffins. I thought the nutmeg flavor was a little strong, so I would probably use less next time. I did add vanilla to the cake. My husband thought these should be called snickerdoodle cupcakes instead of doughnut muffins. I agree that they are much more a cupcake than a muffin.
Family keeper! Mini-muffin pan a must. To help minimize the butter at the end I used fine baking sugar+cinnamon to coat these yummy morsels. Also added diced apples to the batter - reminded me of the apple doughnuts we would always get during apple picking season. Next attempt - bananas.
Good using mini cupcake pan. I use paperliners to hold together better. I also add vanilla and nutmeg to batter.
Have tried using different flavorings such as orange, rum, maple, etc. Very good!
Outstanding! I followed the advice listed by previous reviews and made some small changes: I cut the recipe in half, added 1 tsp of vanilla extract to the batter, and baked them as mini-muffins. I also reduced the butter ratio a bit to make them a little less decadent. Once baked, I rolled the entire muffin in the cinnamon sugar. A few suggestions- first, this recipe is HUGE; I think half the batter is more than enough. As mini-muffins my yield was 58, so we had plenty. I also recommend making the muffins a bit smaller than you might normally as these rise quite a bit. As minis they looked very much like DD minis, but tasted MUCH better.
The recipe recommends baking them until the tops feel firm and are golden brown and I agree. I took the first batch out a little earlier because who likes dry muffins? But these remain moist in the interior and when they are too tender they fall apart in the rolling process. Following the recipe's suggestion, I also made the batter the night before and baked them the following morning. This worked very well. The baked muffins also keep surprisingly well compared to regular muffins that need to be enjoyed right away. These were just as yummy cold the following morning.
My family is already begging me to make more. The next time I bake them, however, instead of dipping the muffins in butter and rolling in the cinnamon sugar, I will try spraying them with butter and rolling to reduce some of the saturated fat. My other plan is to try to freeze some of the batter in order to bake a few on demand. Served with hot cocoa, my kids think that this is the ultimate post-sledding snack!
OH. MY. GOD! These are SOOO good. Very dangerous to have around...Next time will do as mini-muffins - better size for snacking. My husband wants me to do some rolled in icing sugar next time instead of the cinnamon/sugar mixture as he loves the powdered doughnuts. Will post how that turns out.
Good balance between sweet and flavorful w/medium density and open-crumb texture that you can spread a bit of jelly on. Check a few minutes earlier than the minimum amount of time specified, as they are best if baked just to doneness. The only thing I would change, a personal preference, would be to add a teaspoon or so of vanilla.
This is sooo good!!! Everyone just loved them. Thanks you for sharing, I would have kept this a secret!lol
Will make this all the time!
Unbelievably delicious. We make about half the cinnamon-sugar mixture and just coat the tops rather than the whole thing. Next time will try making mini ones and coating all sides. Really good!
Just made these and cut the recipe in half to make mini muffins. I ended up with about 58 mini muffins so realize the quantities are not small even cut in half. They are wonderful however so I will be making some deliveries to the neighbors!
This recipe was average. The top was good with the cinnamon and sugar mixture but once you ate it off the top the rest of the muffin was very plain tasting. I'm glad I tried it but won"t be making it again
These muffins were one of the best I've ever tasted, however I had a problem with them falling apart. Did anyone else encounter that? I flipped them out of the muffin pan, and alot of the bottoms cracked away from the top or the tops just started to break apart. I'm wondering if I did something wrong! I really want to make these again, but not if they're just going to fall apart. HELP!
These muffins really taste like a cake doughnut and are sooo good! Everyone inhales them whenever I make them. They are moist and cinnamon-y!
These are "slap yo-self silly" GOOD!!!! They really taste like a cake donut. I cut the recipe in half and made them in mini muffin tins. Can't wait to make more!
To die for, really really good muffins! Perfect texture and just sweet enough without being over-the-top. The two best muffin recipes I've ever tried are this one and Joanne Chang's recipe, on this site. I will be making the doughnut muffins often -- next time I may add a teaspoon of seedless black raspberry preserves to the middle of each muffin.
This has to be my favorite muffin recipe. It has a finer crumb than most muffins, moist and yummy with lots of cinnamon flavor. I like to add 1 tsp of vanilla and bake them in a mini muffin pan. That way you get a higher cinnamon-sugar to muffin ratio. : ) The recipe makes about 52 mini muffins.
I also have made half a recipe and that works out great too.
Another thing I like to do for even more cinnamon impact is to make a filling by combining 1/3 cup granulated white sugar, 2 T flour, 1 T melted butter, 2 tsp ground cinnamon and 1 tsp water. Put half the batter in the pan, add some filling and top with remaining batter. I use about 1/4 tsp in my mini muffins.
This recipe is perfect. The muffins taste even better the next day when reheated until a bit crispy on the crust.
One of my favorite muffin recipes - they taste like cake donuts. The recipe makes a good amount for sharing.
by bradhaddon,
6/24/2008
Fine and soft textured-similar to crumb cake. Since it uses a creamed mixture, not the standard muffin technique, it is "cake". With the cinnamon sugar coating, the flavor is that of cake doughtnuts. A truly delicous morning treat.
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