Doughnut Muffins
Doughnut Muffins
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| quick-n-easy | |
| Hands-on time: | |
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| Yield: | 12 muffins |
Ingredients
Batter
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons ground nutmeg, to taste
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
Topping
- 3 tablespoons melted butter
- 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Directions
1) 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.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) 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.
8) 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).
9) 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.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Yield: 12 muffins.
Reviews
- Easy. Yummy. Let the kids top with a glaze while still warm.
- delicious!
- The only thing that really reminds me of a doughnut is the nutmeg flavor, but it is an easy and tender muffin! My daughter (and extremely picky eater, even as an adult) likes them thanks to the cinnamon-sugar topping.
- I make these muffins using a mini muffin pan. They are delicious. Best of all, they freeze well. Nice to pull a couple out to have with coffee in the morning.
- The flavor was nice, but they were a little bit thick.
- Woke up this morning to find this recipe in my in box and just had to try them. Well, they are fantastic and my *yummmmm's* along with the heavenly fragrance woke up my hubby who grabbed one as he headed for the coffee pot. That was three muffins ago. Definitely will do these again. Owe our neighbor a little something so going to whip up another batch this morning and take them over to him.
- I live in a higher altitude so baking muffins always falls a little flat. But these muffins came out so nice and rounded. The taste matched how nice they looked...delish. They reminded me of doughnuts my Grandma used to make when I was a little girl. Before making, when reading the recipe and comments of others, I thought they might taste similar so I just added a little cardamom and cinnamon to the batter as my Grandma's always had cardamom in her dougnuts. They aren't a moist cakey like consistency but that isn't what you want with a cake doughnut. They taste like you expect a cake doughnut to taste.
- Easy, not too sweet, I personally didn't get the donut flavor. They do bake up to a nice dome.
- These came out soooo good! I ,too, switched out 1 cup KAF white whole wheat for AP. I added about 1/4 cup ground flax for added nutrition since my kiddos eat like most kiddos. I also used plain yogurt in place of milk. They are moist and delectable!



