Doughnut Muffins

30 Jun

Why are there two spellings for this deep fried delicacy? Donut. Doughnut. I feel like “donut” is the less intellectual version. Do intellectuals even eat doughnuts? Probably in secret.

I’ve made doughnuts before. Real ones. They’re incredible, but the whole deep frying at home thing doesn’t do much for the smell in my apartment, or hair for that matter. There’s also the whole deep fried foods=bad for you thing. That’s why I save doughnuts for special occasions.

That is also why, however, I have this recipe for doughnut muffins. They taste like doughnuts. They smell like them too. They’re not deep fried. They also take less time. Its a win win win situation here. Are you picking up what I’m throwing down?

It’s a cakey, moist muffin.

You make the batter.

Drop the batter into a muffin tin (I make minis because you can have more of them with less guilt)

Bake.

Roll in cinnamon and sugar.

The end.

Feel free to glaze them instead, or even eat them plain. The choice is yours.

So I just made a common guilty pleasure more accessible and a little healthier.

You’re welcome.

Doughnut Muffins

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

2 cups sugar
2 Tbs. ground cinnamon
In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg.
Combine the milk and buttermilk.
With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size or mini muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.  Bake the muffins until firm to the touch, 15ish min.
Dip in cinnamon and sugar mix while still warm, and cool on a rack. (Although I HIGHLY recommend eating these guys warm. It just tastes right)
p.s. This recipe makes MILLIONS of muffins. Just a warning. Maybe you want to divide the recipe in half. I would do it for you…but…math hurts my head.
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One Response to “Doughnut Muffins”

  1. Marc June 30, 2011 at 8:35 am #

    Hmmm, do(ugh)nuts. Doh!

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