Doughnut Muffins

Could anything really be better than a doughnut muffin?  It just sounds perfect.  I recently made these delicious treats and it was hard to stop eating them.  You can create your own doughnut-y version of these by either rolling the baked muffins in a mixture of cinnamon and sugar or dipping them in a sweet, buttery glaze. They are mixed with a hint of nutmeg which gives them an amazing warmth.  Soft, buttery and ever so slightly spiced.  They're certainly not just for breakfast, although they are delicious first thing in the morning with coffee and some good jam.  They are also acceptable as a mid-afternoon snack, a dessert or even a midnight snack.  Really, you are allowed to eat them at all hours of the day.  At least that's what I tell myself.

Doughnut Muffins

(adapted from this recipe by Kathleen Stewart)

makes 12 large muffins

1 1/2 sticks unsalted butter, softened

3/4 cup sugar

2 large eggs, at room temperature

3 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp nutmeg, preferably freshly grated

1/8 cup buttermilk, at room temperature

3/4 cup whole milk, at room temperature

For cinnamon sugar topping:

3-4 tablespoons butter, melted

1 cup sugar

1 tsp cinnamon

For butter glaze:

4 tablespoons butter, melted

1 cup powdered sugar

1/4 tsp pure vanilla extract

2 tablespoons hot water

Preheat the oven to 350 degrees.  Butter a 12 cup muffin tin, or line with cupcake wrappers.  

In a large bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.  Set aside. In a small bowl mix together the buttermilk and whole milk.  Set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter and sugar on medium-high speed until light and fluffy. With the mixer on medium, add the eggs, one at a time.  Scrape down the mixture with a rubber spatula to ensure that it is all incorporated.

With the mixer on low, add in half of the flour mixture.  Next, add in all of the milk mixture. Continue to add the rest of the flour mixture and turn the mixer off just before the flour is fully incorporated. Remove the bowl from the mixer and continue to gently blend the batter together with a rubber spatula.

Using an ice cream scoop, divide the batter between the 12 cups.  Bake the muffins until set or 30-35 minutes.  

Once the muffins have cooled enough to handle, either brush the tops with butter and then roll in cinnamon sugar mixture or dip them in glaze made by whisking the glaze ingredients (listed above) until smooth.

My Grandma Wolbrink taught me to always freshly grate my nutmeg for the best flavor.  A microplane makes easy work of this.

Fluffy, unadorned muffins fresh from the oven.

Brush the tops with melted butter.

Then roll in cinnamon sugar.

Or dip in a buttery glaze.  Anyway you make them, they are delicious.