DOUGHNUT MUFFINS
This is a great muffin for those who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (minus the deep-fat frying) than anything else. Try adding dried fruit and/or nuts to the batter, as well as a garnish of your favorite jam or preserves. Recipe courtesy of King Arthur Flour.
Provided by dojemi
Categories < 30 Mins
Time 25m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
- Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
- Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Nutrition Facts : Calories 295.6, Fat 13.2, SaturatedFat 5.7, Cholesterol 55.9, Sodium 289.3, Carbohydrate 39.9, Fiber 0.8, Sugar 17.6, Protein 4.7
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Jannatun khalamma
[email protected]These muffins are delicious! I made them for my kids' birthday party and they were a huge hit.
nalumbuye allen
[email protected]These muffins are a great way to use up leftover donut holes. I just cut them in half and tossed them in the batter.
Malak Mohamed
[email protected]These muffins are so easy to make, even for a beginner baker like me. I'm definitely going to be making them again.
Christopher Watts
[email protected]I love that these muffins are baked in a doughnut pan. It gives them such a fun and unique shape.
jeylani Noor
[email protected]The glaze on these muffins is everything! It's sweet and tangy, and it really takes them to the next level.
Peter Moalusi
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for parties and potlucks.
Precious Muyco
[email protected]I was a bit skeptical about making muffins in a doughnut pan, but they turned out great! They're so cute and festive.
Devon Denny
[email protected]These muffins are so good! I love the cake-like texture and the glaze is amazing.
MYS 007
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're light and fluffy, with just the right amount of sweetness.
Asha Khatun
[email protected]These doughnut muffins were a hit with my family! They were so easy to make and turned out perfectly. The glaze was the perfect finishing touch.