I’ve made this recipe before, and even though I liked the way they tasted, I thought they needed a little something else. I decided that my residents at work needed a little pick me up and these muffins would be just the thing. But instead of a dozen regular muffins, I made mini muffins! I also added a few things to recipe to try and improve the flavor a little.
Mini Doughnut Muffins – makes 48
½ cup butter
¼ cup vegetable oil
½ cup granulated sugar
⅓ cup brown sugar
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoon ground nutmeg
¼ – ½ teaspoon cinnamon, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups unbleached, all-purpose flour
1 cup whole milk
5 tablespoons butter
5-6 tablespoons cinnamon sugar
Preheat the oven to 425°F. Lightly grease your mini muffin pans.
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, the desired amount of cinnamon, 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 9 to 11 minutes, or until they’re a pale golden brown and a tester comes out clean. Allow them to cool for a couple of minutes, or until you can handle them.
While the muffins are cooling, melt the butter for the topping. Put the cinnamon sugar on a piece of wax paper or in a small bowl. When the muffins are cool enough to handle (but not cooled completely!), dip each muffin into the melted butter, coating all sides. Roll in cinnamon sugar. Place on wire rack and allow to cool completely before storing. Repeat with remaining muffins. These are best eaten warm!