DOUGHNUT MUFFINS

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After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. -Morgan Botwinick, Richmond, Virginia

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
2/3 cup packed brown sugar
1/4 cup sugar
2 large eggs
1-1/4 cups 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
COATING:
1 cup coarse sugar
1 tablespoon ground cinnamon
1/3 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened., Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.

Nutrition Facts : Calories 386 calories, Fat 17g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

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