Muffin Tin Doughnuts

Doughnut Muffins

I made these a few weeks ago, but I’m just getting around to posting them now. The past few weeks have been nothing but packing and unpacking. We’re still getting organized at the new place, and handing in the keys at the old place tomorrow. I’m looking forward to getting back to less hectic weeks.

Doughnut Muffins

Doughnut Muffins

A few more pictures from our trip to California this year. These are from the beautiful Pacific Coast Highway – California 1. Bixby Canyon Bridge – cue Death Cab now…

Pacific Coat Highway - Bixby Canyon Bridge

Pacific Coat Highway

Every turn away has an incredible view. The beautiful McWay falls – a popular stop off, but worth slugging through the crowds.

Pacific Coat Highway - McWay Falls

I’ve tried a few doughnut or “donut” muffin recipes, and these are the best ones I’ve made. Let’s face it the crunchy cinnamon sugar is the best part – these have total coverage, stumps and all.

Doughnut Muffins

 

 

Muffin Tin Doughnuts

Adapted slightly from Cook’s Country
Makes 12
 
Doughnut Muffins
2 3/4 cups (13 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 large yolk
 
Cinnamon Sugar Topping
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
 

Adjust oven rack to middle position and heat oven to 400 degrees. Spray or grease 12 standard muffin tin(s).

Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in 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.

Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Remove to a wire rack, and let doughnuts cool in tin(s) for 5 minutes.

Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Roll up your sleeves because things are going to get a little messy, but you’re going to be glad they did. 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.

These are best served right away, but will keep for up to two days in an airtight container.


Comments

Leave a Reply