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Recipe

Doughnut Muffins

By Kathleen Stewart Fine Cooking Issue 42
Steve Hunter

Yield: Yields about 24 medium muffins.

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.

Ingredients

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

Nutritional Information

  • Nutritional Sample Size per muffin
  • Calories (kcal) : 430
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 90
  • Sodium (mg): 270
  • Carbohydrates (g): 57
  • Fiber (g): 1
  • Protein (g): 5

Preparation

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.

To finish

  • 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.

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Reviews (49 reviews)

  • Anna_M | 08/20/2018

    I really really wanted to be thrilled with these - they sound amazing. But in reality they were only OK. They are the kind of muffin you only want one of. The dough is kind of dense and made me think of something stale. I don't know if that's just me - they must taste a lot fresher at the bakery where they sell them, or they wouldn't be a hit! And I am just not a fan of the sugar coating texture. Maybe I would like them better if it was confectioner's sugar instead. I will try a different recipe to satisfy my cinnamon craving next time.

  • Krispie | 10/08/2017

    My family loved these but only after the dough had been refrigerated overnight. Next time I will add a little vanilla - the donuts are light as air but don't have a ton of flavor. Definitely make this one and play around with it.

  • Moocook | 08/27/2017

    My kids are chocolate lovers and typically only request muffins that have chocolate in them. This recipe is the exception to that rule. Frequently I'm lazy and only dip the top in the cinnamon and sugar and everyone seems to love them just the same. It's a great option to other standard muffin recipes.

  • papa2evan | 08/20/2016

    DO NOT MAKE THESE...and take them to work. They bug me everyday to make more. They are awesome!! I followed the recipe thoroughly. Turned out perfect.

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