Doughnut Muffins

Doughnut Muffins
Doughnut Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Muffins

  • 3

    sticks unsalted butter, room temperature

  • 1 3/4

    cups granulated sugar

  • 4

    large eggs

  • 6

    cups all-purpose flour

  • 1

    tablespoon and 2 teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1 3/4

    teaspoons salt

  • 1

    teaspoon ground nutmeg

  • 1 2/3

    cups milk

  • 1/4

    cup buttermilk

  • Dipping/Topping

  • 2

    sticks unsalted butter; more if needed

  • 2

    cups granulated sugar

  • 2

    tablespoons ground cinnamon

Directions

Preheat the oven to 350°F or 180°C. Cream the butter and sugar together with an electric mixer in a large bowl. One at a time, beat each egg in until creamy in texture. Sift the flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Measure and add the buttermilk and milk in a third bowl. Carefully add about a quarter of the dry ingredients into the butter/sugar bowl and mix in. Add about a third of the milk in and repeat the alternating process. Mix thoroughly until smooth, but don't over-mix the batter. Grease a muffin tin with non-stick cooking spray or flour. Add enough batter to the muffin cups to the rim or about 1/2 a cup. Bake for about 30 to 35 minutes or until firm. Melt the 2 sticks of butter for dipping. In a bowl, mix the sugar and cinnamon together thoroughly. Remove the muffins from the tin, when cooled. Add each one to the melted butter bowl (or use a basting brush) and roll them in the cinnamon sugar bowl. Shake off any chunks or excess sugar from the muffins. Store in an airtight container.

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