They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.
Yields about 24 medium muffins.
To learn more, read the article:
A Muffin That Tastes Like a Doughnut
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
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 minutes.
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. 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.
Make Ahead Tips
You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.
nutrition information (per serving):
photo: Steve Hunter
From Fine Cooking 42
, pp. 54-55
February 22, 2010
As the recipe is, I have to take away a few stars. I made the muffins as minis - glad I did, because the actual muffins would have been WAY too much. I halved the batter, which was a great decision. I also, stupidly, lined the muffin tins with paper liners, so I wasn't able to toss them fully in butter and cinnamon sugar - but that revealed what some other reviewers said, which is that without the butter/cinnamon sugar, the muffin itself is quite bland (even though I did NOT reduce the nutmeg, and actually added 1/2 tsp. cinnamon), and not really sweet enough. I found the texture to be more like a cupcake than a doughnut. A note for those making the muffins with a mini muffin tin - use a small cookie scoop. I tried small AND medium, and the medium made the muffin too large. I got 24 medium and 23 small scoop muffins. These are nice, but not remarkable, and won't be going in my personal recipe book.
Outstanding! I followed the advice listed by previous reviews and made some small changes: I cut the recipe in half, added 1 tsp of vanilla extract to the batter, and baked them as mini-muffins. I also reduced the butter ratio a bit to make them a little less decadent. Once baked, I rolled the entire muffin in the cinnamon sugar. A few suggestions- first, this recipe is HUGE; I think half the batter is more than enough. As mini-muffins my yield was 58, so we had plenty. I also recommend making the muffins a bit smaller than you might normally as these rise quite a bit. As minis they looked very much like DD minis, but tasted MUCH better.
The recipe recommends baking them until the tops feel firm and are golden brown and I agree. I took the first batch out a little earlier because who likes dry muffins? But these remain moist in the interior and when they are too tender they fall apart in the rolling process. Following the recipe's suggestion, I also made the batter the night before and baked them the following morning. This worked very well. The baked muffins also keep surprisingly well compared to regular muffins that need to be enjoyed right away. These were just as yummy cold the following morning.
My family is already begging me to make more. The next time I bake them, however, instead of dipping the muffins in butter and rolling in the cinnamon sugar, I will try spraying them with butter and rolling to reduce some of the saturated fat. My other plan is to try to freeze some of the batter in order to bake a few on demand. Served with hot cocoa, my kids think that this is the ultimate post-sledding snack!