Doughnut Muffins

So I have gotten in the habit of turning on Food TV when I get home from work so tonight I was watching THE BEST FOOD I EVER ATE and someone mentioned

"Doughnut Muffins"

So I went searching and The Mama Foodie had already beat me too finding the perfect receipe so I used hers and made these YUMMY muffins. Now the disclaimer is that they really are the consistency of a doughnut not a muffin. They are super yummy but do take a bit of work.

So here are my pictures...


OH and it was my first time getting to use this! ;) I love this Kitchenaid Mixer... such a great blessing!



Finally all mixed!~


Final Product

Adapted from Doughnut Muffins by Kathleen Stewart/ Fine Cooking 42 pp.54-55

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:

4 oz. (8 Tbs.) unsalted butter; more as needed
1 cup sugar
1 Tbs. ground cinnamon

Instructions: (written for standard sized muffin pan)

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

So they are done and I am going to turn off the BCS Game and head to bed. :) Sleep well everyone... and if I you want some muffins and are in the area we have PLENTY!