Ingredients
- DOUGHNUTS:
- 2 3/4 CUPS OF ALL-PURPOSE FLOUR
- 1 Cup SUGAR
- 1/4 CUP CORNSTARCH
- 1 TBSP BAKING POWDER
- 1 tsp SALT
- 1/2 tsp GROUND NUTMEG
- 1 CUP BUTTERMILK
- 8 TBSP UNSALTED BUTTER, MELTED
- 2 LARGE EGGS PLUS 1 LARGE EGG YOLK
- COATING:
- 1 CUP SUGAR
- 2 tsp GROUND CINNAMON
- 8 TBSP UNSALTED BUTTER, MELTED
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 a 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.
4. TO MAKE BLUEBERRY MUFFINS: Add 1 heaping Cup Blueberries; sprinkle with flour to coat.
CRUMB TOPPING: 6 TBSP. UNSALTED BUTTER, MELTED
1/2 CUP LIGHT BROWN SUGAR, PACKED
1/4 tsp. SALT
MIX TOGETHER AND THAN ADD:
1 CUP FLOUR
REFRIGERATE UNTIL READY TO TOP MUFFINS