Doughnut Muffins

By keenan

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

Details

Servings 24

Preparation

Step 1

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.