Doughnut muffins
Yield: 1 dozen
Prep time: 15
Cook time: 20
Total time:
Ingredients
Batter
4 tablespoons butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup 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, to taste
3/4 teaspoon salt
1 teaspoon King Arthur Pure Vanilla Extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1
cup milk
Topping
3 tablespoons butter, melted
3 tablespoons cinnamon sugar
Instructions
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
Delicious 😊 thanks for your sharing..
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