Friday, January 14, 2011

The Donut Muffin


     Mmmmm... donuts!


     I am a freak for donuts and when I found this recipe I knew I had to make it.  I  love donuts and I love baking, but I really HATE the idea of having to frying anything!  I was  more than ready to take a try at this recipe when it indicated it was ti be baked,  even if it happen to be 10:30 at night.  This lovely, fluffy, mouth melting donut in a muffin is a dream come true!

     This recipe makes 24 donut muffins, which is way too many for my house to consume, so  rather than half the recipe, I made the entire recipe anyway and sent a bag full of the donut muffins to work with my husband and put the remainder in the freezer for a later date.





12 ounces (3 sticks) Unsalted Butter, room temperature
1 3/4 Cups Sugar
4 Eggs
6 Cups All-Purpose Flour
1 Tbsp plus 1 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


Topping:
8 ounces (2 sticks) Unsalted Butter, melted
2 Cups Sugar
2 Tbsp Ground Cinnamon



Preheat the oven to 350 degrees and place the rack in the middle of the oven.

In a large bowl, cream the butter and sugar.  Beat in the eggs one at a time, until the eggs are mixed in.

In a separate bowl sift the flour, baking powder, baking soda, salt and nutmeg.

Mix the milk and buttermilk into one glass.

In thirds; add the milk mixture first into the butter mixture and mix together and then add a third of the flour mixture and mix, ending with the flour mixture.  Do not over mix.

Grease and flour a standard muffin pan.  Scoop enough batter into each tin till the batter is level with the muffin rim.

Bake the muffins until firm to the touch; about 30-35 minutes.


Topping:
In a microwave safe bowl, melt the butter.

In another bowl add the sugar and cinnamon and blend together.

Roll the muffin in the butter and then roll the into the sugar mixture.





It tastes like a donut, a muffin, a piece of cake and it is good!



**I didn't have any buttermilk on hand, so I used 1 Tbsp of white vinegar and placed it into a measuring cup and then added milk until it measured 1 cup. 


Recipe from Fine Cooking


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