MINI DONUT MUFFINS

Mini Donut Muffins image

Provided by @MakeItYours

Number Of Ingredients 13

3 cups all-purpose flour (, spooned and leveled)
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
3/4 cup whole milk (, at room temperature)
2 tablespoons buttermilk (, at room temperature)
10 tablespoons unsalted butter (, at room temperature)
3/4 cup + 2 tablespoons granulated sugar
2 large eggs (, at room temperature)
1 cup granulated sugar
2 tablespoons ground cinnamon
1/2 cup unsalted butter (, melted)

Steps:

Preheat oven to 375 degrees F. Grease and flour a 24-cup mini muffin tin.
In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.
In a separate bowl, whisk together the milk and buttermilk.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set on low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. (Do not over mix. The batter will be heavy, it's ok.)
Fill the prepared muffin cups just to the rim with batter.
Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to plate.
Combine the sugar and cinnamon in a resealable plastic bag.
Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.
Serve and enjoy!