Muffins that taste like doughnuts must be trendy because in the past month I have seen three different recipes for a very similar muffin. I made one recipe last weekend and they were delicious! I wouldn’t go so far as to say they tasted like a true doughnut, or at least what I think a true doughnut is; these remind me more a cake doughnut. I remember eating a cinnamon-sugar coated cake doughnut from a local doughnut shop as a child. These muffins take me back to that delicious memory.
I found the first recipe on the King Arthur Blog, which is a wonderful baking resource if you haven’t read it before, and knew I had to try it. The other two are remarkable similar, except this one is for mini muffins and this one is for regular muffins. I think any of these would be really delicious, but the King Arthur one is definitely going to be more “cakey” then “muffiny” (I realize these aren’t words, but humor me). If you are going for a more cake doughnut-like consistency, I would use the recipe I’m going to share today. If you want a muffin with a definite doughnut flavor, try the others.
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 teaspoon ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk
4 tablespoons butter
4 tablespoons cinnamon sugar
Preheat the oven to 425°F. Lightly grease a standard muffin tin.
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, the desired amount of 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 tester comes out clean. Be warned: these will puff up a lot and make really pretty golden mounds. 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!
-Adapted from King Arthur Flour