Cinnamon Sugar Doughnuts

By kmad

Ingredients

• For the filling:
• 3 tablespoons butter, room temperature
• 1/2 cup lightly packed brown sugar
• 1 + 1/2 tablespoons ground cinnamon
• For the muffins:
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 + 1/2 teaspoons baking powder
• 3/4 teaspoon fine sea or table salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 3/4 cup plus 2 tablespoons whole milk
• 2 tablespoons buttermilk
• 8 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• For the coating:
• 10 tablespoons unsalted butter, melted
• 1 cup sugar mixed with 1 tablespoon ground cinnamon

Details

Servings 16
Preparation time 25mins
Cooking time 49mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

To make the filling: Combine the butter, brown sugar and cinnamon together in a small bowl with a pastry blender or fork until well combined. Refrigerate.

To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.

Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl stir together the milk and buttermilk.

In a large mixing bowl beat the butter 2 to 3 minutes on medium speed until fluffy. Turn the speed down to low and gradually add the sugar. Continue to mix until the mixture turns pale yellow. Add the eggs one at a time beating just until combined.

Add the dry ingredients in thirds alternating with the milk mixture, mixing just until smooth, careful no to over mix.

Working one at a time use an ice cream scoop to fill the muffin cups halfway then scoop rounded teaspoons of the filling up and press lightly into a ball(they don't have to be perfect), place into the center of the batter and gently press down. You can cover the filling with a spoon full of batter for traditional muffins or leave as is for muffins that look like doughnuts on top. Repeat until all the muffins are made.

Store in airtight containers in a cool place up to 3 days.