Sunday, September 15, 2013

Doughnut Muffins

This yummy recipe was originally posted to my old blog, but thought I'd bring it over here where it rightfully belongs. The recipe makes a large batch, so if it's just you and the dog you might want to cut the recipe in half or freeze part of the muffins for later. Maybe not the healthiest with all that butter, but they are step up from fried doughnuts. It has actually been a while since I've mixed some up. Just might have to have the little one help me make a batch tonight when he gets home from his dad's house.

Recipe from by Kathleen Stewart of Downtown Bakery and Creamery.

For the 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

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed

2 cups sugar

2 Tbs. ground cinnamon

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or 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 muffin tin. 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.

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