Variety Pack Doughnut Muffins

By ezunich

Ingredients

• 3 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp baking soda
• 1 1/4 cup milk
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 2 eggs
• Cinnamon topping
• 1 cup sugar
• 1 tbs cinnamon
• 1 stick unsalted butter melted
• Chocolate glaze
• 4 tbs unsalted butter 3 tbs heavy cream
• 1 tbs light corn syrup
• 1 tsp vanilla
• 2 oz bitterroot or semisweet chocolate bar

Preparation

Step 1

Preheat oven to 350°. Spray mini muffin pan. Whisk together flour, baking powder, salt, nutmeg, and baking soda. Combine milk and sour cream in a measuring cup. Cream 1 1/2 sticks butter, 1/2 cup sugar and brown sugar in a bowl until mixture is light and fluffy. Beat in eggs one at a time until they are fully incorporated into batter. Alternately add flour mixture and milk mixture, starting and ending with flour mixture; mix until all ingredients are fully combined and batter is smooth. Transfer batter to prepared muffin pans in heaping 1 tbs measures. Bake muffins until golden 12-15 minutes. Let muffins cool in pans on a rack 5 minutes then turn out of pans. Apply topping while muffins are cool.
Cinnamon: Stir together sugar and cinnamon. Dunk warm muffins in melted butter letting excess drip off then roll in cinnamon mixture
Chocolate: Combine butter, heavy cream light corn syrup, vanilla in a small saucepan over low heat until butter melts. Whisk in chopped chocolate, stirring until chocolate melts. Stir in sifted powder sugar until smooth; keep warm over low heat. Dip muffin tops into glaze. Allow glaze to set before serving.

Can freeze muffins, then thaw and add toppings.