Doughnut Muffins
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
24
ingredients
- 12 ounces unsalted butter, warmed to room temperature
- 1 3⁄4 cups sugar
- 4 large eggs
- 27 ounces all-purpose flour (6 cups)
- 5 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 3⁄4 teaspoons salt
- 1 teaspoon ground nutmeg
- 1 2⁄3 cups milk
- 1⁄4 cup buttermilk
-
for dipping
- 8 ounces unsalted butter, more as needed (16 tbs.)
- 2 cups sugar
- 2 tablespoons ground cinnamon
directions
- Put a rack in the middle of the oven and heat the oven to 350°F.
- Grease and flour a standard-size muffin tin.
- In a stand mixer or a large bowl, cream the butter and sugar for a long, long time, about 5 minutes.
- Scrape down sides of bowl a couple of times.
- 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.
- Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.
- (A#16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
- To finish: Melt the butter for the dipping mixture.
- Combine the sugar and cinnamon.
- When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
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Reviews
-
These sounded great but did not turn out that way. They looked good but the they didn't taste all that great. They were heavy and needed "something." I ended up spreading jam/preserves (apricot and raspberry) on top of them and that helped a lot. I also sprinkled more cinnamon on top of the jam spread. I would suggest adding more cinnamon to the dough and not baking them for the full amount of time. They tasted better the second day but these also had the jam on top. Family said that the jam added taste to them b/c they tasted bland. Good idea for muffins, though.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.