Doughnut Muffins

Mmmm….Doughnuts. I don’t think I’ve ever met someone who didn’t love them 🙂

I personally prefer cake-batter doughnuts over yeast-batter doughnuts—chocolate old fashioned being the best! Yum.

I’ve always wanted to make fresh doughnuts but most of the cake-better recipes I’ve seen require doughnut pans. And as cute as those pans are, they’re pretty limited in functionality. So when I came across a few posts featuring Doughnut Muffins, I was EXCITED!

The recipe below was quite simple to follow–which was perfect since I had my niece Maya helping me. The only tweak that I made was the addition of ground cinnamon and vanilla extract in the batter. And let me just tell you, your kitchen will smell amazing when these little guys are baking in the oven. DEE-LISH!

I think these Doughnut Muffins are best right out of the oven. But if you happen to have a few left over the next day, pop them in the microwave for a few seconds to warm them up. So yummy, you won’t regret it 🙂

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Doughnut Muffins
Adapted from Blue Ribbon Cookbook (via Evil Chef Mom)

Ingredients:

Muffins:
3 Cups All Purpose Flour
2½ Teaspoons Baking Powder
¾ Teaspoon Salt
½ Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
¼ Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
¾ Cup Whole Milk, at room temperature
2 Tablespoons Buttermilk, at room temperature
10 Tablespoons Unsalted Butter, at room temperature
¾ Cup plus 2 Tablespoons Sugar
2 Large Eggs, at room temperature

Cinnamon Sugar Coating:
1 Cup Sugar
1 Tablespoon Ground Cinnamon
8 Tablespoons Unsalted Butter, melted

Preheat oven to 375 degrees. Grease and flour 2 (12 cup) mini muffin tins.

In a bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon and baking soda. In a separate bowl, whisk together the milk and buttermilk. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until just combined. Add vanilla extra. With the mixer set on low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy, it’s ok.

Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to a wire rack set over a baking sheet.

To coat the muffins: Combine the sugar and cinnamon in a paper bag. Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.

Serve warm or at room temperature.

Jelly Doughnut Muffins: Allow muffins to cool and use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam, jelly, or citrus curd, and squeeze into the muffin.

All that’s missing is a tall cold glass of milk.