Doughnuts, Muffin Tin

By MarieR

Ingredients

• 2 3/4 cups (13 3/4 ounces) all-purpose flour
• 1 cup (7 ounces) sugar
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk
• 8 tablespoons unsalted butter, melted
• 2 large eggs plus 1 large yolk
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 8 tablespoons unsalted butter, melted

Details

Servings 12
Adapted from cookscountry.com

Preparation

Step 1

To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and cut all-purpose flour with cornstarch to create a tender, cakelike crumb. A hot oven helps replicate the crispy edges of a traditional deep-fried doughnut, and a final coating of…

To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and cut all-purpose flour with cornstarch to create a tender, cakelike crumb. A hot oven helps replicate the crispy edges of a traditional deep-fried doughnut, and a final coating of melted butter followed by a roll in cinnamon sugar creates a rich, sugary exterior.

Makes 12 doughnuts

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.

Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.

We brush the warm muffins liberally with melted butter before rolling them in the cinnamon sugar. The butter helps the coating stick and makes the muffins taste more fried.