The doughnut muffins can be made a day in advance and stored in an air-tight container. We reheated the muffins for a few seconds in the microwave before eating them.
Cinnamon-Sugar Doughnut Muffins
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup milk
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 Tbsp cinnamon
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray. Set aside.
Sift together flour, baking soda, baking powder, salt, nutmeg and 1/4 tsp cinnamon.
In a large bowl, beat the butter on medium speed of a hand-held mixer for 2 minutes. Turn the speed to low and slowly add 3/4 cup sugar. Mix well. Add eggs one at a time, mixing just until the yellow disappears. Add the dry ingredients in three batches, alternating with the milk. Mix just until incorporated.
Using a large scoop or ice cream scoop, scoop batter into prepared muffin pan. Bake for 20-25 minutes.
Remove doughnuts from pan and let cool completely.
Place 1/2 cup melted butter in a bowl. Combine 1 cup sugar and 1 Tbsp cinnamon in another bowl.
Dunk cooled doughnut muffins in melted butter and then coat in cinnamon sugar.
Store muffins in an air-tight container for up to 2 days.
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