Muffin Tin Doughnuts

By kathryns

ATK: In step 3, brush the doughnuts generously, using up all the melted butter. Use your hand to press the cinnamon sugar onto the doughnuts to coat them completely

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
• COATING
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 8 tablespoons unsalted butter, melted

Details

Servings 12
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

1. FOR THE 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.

2. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.

3. FOR THE COATING: 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.