Week 35 – Doughnut Muffins
Doughnut Muffins. It really is the best of both worlds.
I won’t lie, this is a substitute recipe. I realized at the last minute that one of the main ingredients I’d ordered for the original bake this week wasn’t good. So I had to scramble to choose an alternative and I have never in my life been so glad for rotten spinach as I am today!
This recipe was so fast and easy. I already had all of the ingredients needed on hand, there really isn’t anything special. The most exotic thing would be the nutmeg, which you may not have on hand if you don’t do any fall baking. But it isn’t difficult to find and it adds so much to these delightful little muffins.
I’m not sure what I was expecting with I took my first bite. The texture was reminiscent of one of those old fashioned cake donuts that are getting more difficult to find.
But the flavor? Well, that was the real show stopper.
Imagine that first rainy day of Autumn. You don’t have anywhere to go so you curl up in a comfy chair by the window with a cozy blanket and a good book…
THAT. That is what these muffins taste like. Pure fall heaven.
Details
12 muffins
10 mins
15 to 17 mins
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Ingredients
- Batter
4 tablespoons (57g) butter
1/4 cup (50g) vegetable oil
1/2 cup (99g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar, packed
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons nutmeg
3/4 teaspoon table salt
1 teaspoon vanilla
2 2/3 cups (320g) all purpose flour
1 cup (227g) milk
- Topping
3 tablespoons melted butter
Cinnamon Sugar mix
Directions
- 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.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- 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.
- 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).
- 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.
- Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
