Doughnut Muffins
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 1 dozen.
After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. —Morgan Botwinick, Richmond, Virginia
Ingredients
-
3/4 cup butter, softened
-
2/3 cup packed brown sugar
-
1/4 cup sugar
-
2 large eggs
-
1-1/4 cups 2% milk
-
1 teaspoon vanilla extract
-
3 cups all-purpose flour
-
2-1/2 teaspoons baking powder
-
3/4 teaspoon salt
-
1/2 teaspoon ground nutmeg
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon baking soda
-
COATING:
-
1 cup coarse sugar
-
1 tablespoon ground cinnamon
-
1/3 cup butter, melted
Directions
-
1.
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
-
2.
Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
-
3.
Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.
Nutrition Facts
1 muffin: 386 calories, 17g fat (10g saturated fat), 77mg cholesterol, 394mg sodium, 54g carbohydrate (30g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC