The technique for these doughnut muffins involves creaming the butter and sugar, which helps create a cake-like texture. Once the dry and wet ingredients are combined, the tops of the muffins are brushed with melted butter, and then dipped in cinnamon sugar.
These doughnut muffins are flavored with nutmeg and vanilla and are rather plain, and rather delicious. They are perfect for breakfast, and are a big hit with the kids. If you find them boring (which I did not), just spread them with a bit of jam.
These doughnut muffins are so moist and sweet, and they are so easy to make... unless of course you don't realize you forgot that you don't have all of the ingredients....
I've been on a mission not to add new ingredients to the house unless I actually need them. Thank goodness this recipe is super forgiving, because it required two trips to the store in the middle of making them. First, I realized I was completely out of brown sugar after dumping the butter, oil, and granulated sugar into the mixing bowl. A few minutes later, after returning from the store with the brown sugar, I realized we did not have any milk. Doh! Thank goodness the store is just two blocks away...
After the recipe, be sure to check out the rest of the #MuffinMonday recipes for August.
- 57 grams (1/4 cup) unsalted butter, room temperature
- 50 grams (1/4 cup) vegetable oil
- 99 grams (1/2 cup) granulated sugar
- 71 grams (1/3 cup) brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 319 grams (2 2/3 cups) unbleached all purpose flour
- 227 grams (1 cup) milk
- For the topping: 3 tablespoons melted butter and 3 tablespoons cinnamon sugar
- Preheat the oven to 425 degrees F and line a 12 cup muffin tin with paper liners.
- Cream the butter, oil, and sugars until smooth.
- Add the eggs and beat until smooth. Add the baking powder, baking soda, nutmeg, salt, and vanilla, and stir.
- Add the flour and milk, alternatively by adding 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, and then the rest of the flour, stirring between each addition until combined.
- Divide the batter evenly among the 12 muffin cups.
- Bake the muffins for 15 to 18 minutes, until a toothpick comes out clean.
- Turn the muffins out onto a wire rack. When the muffins are easy to handle, brush the muffins with a pastry brush with the melted butter and dip them in the cinnamon sugar.
- Serve the muffins warm or store in an airtight container for a day or two.
Recipe adapted from King Arthur Flour
The rest of the Muffin Monday recipes:
- Apple Zucchini Muffins by Palatable Pastime
- Blackberry Lemon Thyme Muffins by Food Lust People Love
- Doughnut Muffins by Karen's Kitchen Stories
- Key Lime Pie Muffins (two ways) by Sew You Think You Can Cook
- Lemon Muffins by A Day in the Life on the Farm
- Whole Wheat Pear & Pecan Streusel Muffins (aka the Crack Muffins) by Farm Fresh Feasts
- Plantain Muffins by Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.