MUFFIN TIN DOUGHNUTS
Why this recipe works:To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and cut all-purpose flour with cornstarch to create a tender, cakelike crumb. A hot oven helps replicate the crispy edges of a traditional deep-fried doughnut, and a final coating of melted butter followed by a roll in cinnamon sugar creates a rich, sugary exterior.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- FOR THE DOUGHNUTS: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
- Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
- FOR THE COATING: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. 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.
- Key Step: Brush with Butter
- We brush the warm muffins liberally with melted butter before rolling them in the cinnamon sugar. The butter helps the coating stick and makes the muffins taste more fried.
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