I like to try recipes from other food blogs once in a while, and while I was glancing at Genesis of a Cook a couple of weeks ago, she had posted about Doughnut Muffins. If you use the words “doughnut” and “muffin” in a sentence and make a recipe out of it, I’m all in! I knew I had to try them out. These muffins were really delicious. They could have been a little bit moister, but the flavor was phenomenal! My husband loved them, and he is pretty picky! My daughter loved them, mostly because the tops are dipped in cinnamon and sugar, one of her favorite combinations! Every drop was eaten, and that is pretty rare in my house. So, if they sound irresistible to you too, give them a try!
Doughnut Muffins
For Muffins:
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
For Topping
1/4 cup butter, melted
1 cups sugar
1 tablespoon ground cinnamon
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a 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 over mix.
4. 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. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, melt the butter for the dipping mixture in a small bowl. Combine the cinnamon and sugar in another bowl. 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.
Starting next Monday the 30th of June, it will be Cookie Week in Stephanie’s Kitchen! There will be an awesome giveaway that you don’t want to miss, so stay tuned!
Hi Steph,
I remember thinking those muffins looked so good too, I’m with you, anyting with doughnut and muffin in the same line sounds great to me!
Look forward to your cookie week.
Have a great day!
Um, hello, I’m with you on the doughnut and muffin combo. These look fantastic! And can’t wait for Cookie Week – sounds fun!
Great idea! Seems a lot healthier than the deep fried variety
Sounds irresistible? You said it girl.
These muffins sound great, but I’m really excited about Cookie Week! Can’t wait to see what it brings!
Steph, these are yummy! I love the idea of making doughnut muffins, too. I tried one recipe from Nigella once and it was delicious. I have got to make them again and post the recipe.
Can’t wait for your cookie week.
I’ll be ready for cookie week. It’s on my calendar.