Sugar Donut Muffins
People ask me all the time what my biggest seller is or what's my favorite thing to bake. These little muffins are definitely in the top three. Most of the time baking is such a labor of love - a taste here, a taste there - that I don't even eat the final products. Not this time. These are so good that I baked a double batch last night for the second time in a week!
// SUGAR DONUT MUFFINS //
{Recipe Via Sweet Lavender Bake Shoppe}
Ingredients
3 cups all purpose flour
2 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup whole milk, room temperature
2 tablespoons buttermilk, room temperature
1/2 teaspoon vanilla extract
10 tablespoons unsalted butter, room temperature
3/4 cup + 2 tablespoons sugar
2 large eggs, room temperature
Cinnamon sugar coating
1 cup sugar
1 1/2 tablespoon ground cinnamon
8 tablespoons unsalted butter, melted and very slightly cooled
Preparation
1. Preheat your oven to 375°. Spray two mini muffin tins with your favorite baking spray. Get out a bowl and sift together the flour, baking powder, salt, baking soda, nutmeg and cinnamon. In a separate bowl, whisk together the milk, buttermilk, and vanilla extract. Set aside.
2. In the bowl of your electric mixer (fitted with your paddle attachment), beat the butter and sugar until light and fluffy. It will take about 5 minutes, until the mixture is a pale yellow. Next, mix in the eggs, one at a time, scraping down the side of the bowl after each addition. Mix until just combined.
3. With the mixer on low, mix in 1/3 of the dry ingredients followed by 1/3 of the milk mixture. Scrape down bowl. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Be careful to not overmix. You don’t want dense donut muffins!
4. Fill your muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 14 minutes.
5. Let the muffins cool in the pan for 5 minutes and then remove the from the tins. {makes 3 dozen minis}
To coat the muffins with cinnamon sugar:
1. Combine the sugar and cinnamon in a bowl.
2. Roll each muffin into the melted butter making sure to coat all sides. Then sprinkle generously with cinnamon sugar.
The secret to these muffins is popping them in the oven for a few seconds. They're not truly "muffins" because they're not deep fried, but people will never know the difference! All they will taste is sugary, buttery heaven.
