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Doughnut Muffins

My wife had a potluck brunch to attend, and she asked me to come up with something new to take.  I had come across a recipe for a doughnut baked in a muffin tin a while ago in Cook’s Country, and I thought now would be the perfect time to give it a try.  It was a hit! What’s not to love about doughnuts you bake instead of fry?

INGREDIENTS

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    • 2 3/4 cups (13 3/4 ounces) of all-purpose flour
    • 1 cup (7 ounces) sugar
    • 1/4 cup cornstarch
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1 cup buttermilk
    • 8 tablespoons of unsalted butter, melted
    • 2 large eggs plus 1 large egg yolk
    • 1 cup sugar
    • 2 teaspoons ground cinnamon
    • 8 tablespoons unsalted butter, melted

FOR THE DOUGHNUTS:

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray.  I love the KitchenAid Classic Nonstick 12 Muffin Pan.

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In a bowl, whisk together flour, sugar, cornstarch, baking powder, salt, and nutmeg.

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In a separate bowl, whisk together buttermilk, melted butter, eggs, and extra egg yolk.

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Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into prepared tin.  You can use a #16 ice-cream scoop. (I use an Oxo Good Grips Ice Cream Scoop. It holds 4 tablespoons).  If you do not have this size scoop, use a 1/4 cup measuring cup (4 tablespoons = 1/4 cup).

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Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, about 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.

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FOR THE COATING:

In a bowl, whisk together sugar and cinnamon.IMG_0870IMG_0872Remove doughnuts from tin.IMG_0875Working with 1 doughnut at a time, brush all over with melted butter. Then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.Doughnut MuffinsTip:  If you have any left the day after, microwave for 15 seconds.  This softened the muffin doughnut nicely!
Doughnut Muffins
Author: 
Recipe type: Baked Goods
 
My wife had a potluck brunch to attend, and she asked me to come up with something new to take. I had come across a recipe for a doughnut baked in a muffin tin a while ago in Cook's Country, and I thought now would be the perfect time to give it a try. It was a hit! What's not to love about doughnuts you bake instead of fry?
Ingredients
  • 2¾ cups (13¾ ounces) of all-purpose flour
  • 1 cup (7 ounces) sugar
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
  • 8 tablespoons of unsalted butter, melted
  • 2 large eggs plus 1 large egg yolk
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter, melted
Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. I love the KitchenAid Classic Nonstick 12 Muffin Pan.
  2. In a bowl, whisk together flour, sugar, cornstarch, baking powder, salt, and nutmeg.
  3. In a separate bowl, whisk together buttermilk, melted butter, eggs, and extra egg yolk.
  4. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into prepared tin. You can use a #16 ice-cream scoop. (I use an Oxo Good Grips Ice Cream Scoop. It holds 4 tablespoons). If you do not have this size scoop, use a ¼ cup measuring cup (4 tablespoons = ¼ cup).
  5. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, about 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
  6. FOR THE COATING:
  7. In a bowl, whisk together sugar and cinnamon.
  8. Remove doughnuts from tin.
  9. Working with 1 doughnut at a time, brush all over with melted butter. Then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.
  10. Tip: If you have any left the day after, microwave for 15 seconds. This softened the muffin doughnut nicely!

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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