Doughnut muffins. Yes. From the first time I heard that such a creature exists she was on my list to make, bake and love.
Anyway, so I had a mini doughnut muffin at a local bakeshop a few weeks ago and I had been wanting to recreate the experience at home. So I found a good looking recipe at Fine Cooking (cut it in half, because who wants that many yummy treats around the house-yikes for the ol' waistband) and gave it my best shot. They were very good. I little too dense. They are suppose to be like cake doughnuts but I still wanted just a little more sponginess. It might be because I didn't use any baking powder (I have a fear). Also I think mini versions of these are a little better because once you eat off the cinnamon sugar outside the center is a little plain. That being said these gotten eaten up in a hurry at my house. Also, we are out of milk now;)
Doughnut Muffins were adapted from Fine Cooking. Makes around 15 medium/regular size muffins.
Ingredients: 12 tablespoons softened butter (plus more for dipping), 1/2 cup sugar (plus more for the outside), 2 eggs, 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 cup milk, 1/8 cup buttermilk and 1-2 teaspoon cinnamon.
In a large mixing bowl cream softened butter and sugar. Add in eggs one at a time until combined but don't over mix. In another bowl sift together flour, baking soda, salt, and nutmeg.
In yet another bowl (so many bowls, I know) combine milk and buttermilk. Now add some of the milk mixture and some of the flour mixture to the creamed butter/sugar and stir, keeping add in more and more slowly until batter forms.
Grease a muffin pan and fill muffin cups to the rim (not 2/3 like you usually do for muffins or cupcakes). Bake 30 minutes at 350 F. Allow muffins to cool enough to be handled and then dip them in a shallow bowl of melted butter and completely coat in a cinnamon sugar mixture.