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doughnut muffins

27 Feb

These are definitely not your everyday muffins.  They taste like an old-fashioned doughnut.  So save a trip to the local doughnut shop and whip these up instead!

Doughnut Muffins

Batter:

  • 4 Tbsp. unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar (I used Flavorstorm’s Vanilla Bean Sugar)
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 3/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 2/3 cup all-purpose flour
  • 1 cup skim milk

Topping:

  • 2 Tbsp. unsalted butter, melted
  • 3 Tbsp. cinnamon sugar

Preheat oven to 425 degrees and line a muffin tin with 12 liners, or use silicone baking cups.

In a medium sized mixing bowl, cream together butter, vegetable oil, white sugar and brown sugar until smooth.

Add eggs, beat to combine well.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.

Stir the flour into the batter, alternating with the milk.  Begin and end with the flour.  Stir until well combined.

Spoon batter evenly into the cups.  The cups will be near full.

Bake the muffins for 15-17 minutes, or until light brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool enough to handle.  Brush tops with melted butter and roll in cinnamon sugar.

Recipe from King Arthur Flour.

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Posted by on February 27, 2012 in baking

 

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