This is a great time to get your kids in the kitchen making these terrific treats.
I had to go back to 2010 to find this phenomenal recipe. I got the most reader comments we’d ever had before. It is off the charts in another way too. These muffins are absolutely, insanely delicious. They taste like the best doughnut you ever ate. Rolled in butter and cinnamon and sugar, they are, a perfect baking project when we’re all stuck indoors or should be.
A recipe for fun from Fine Cooking Magazine.
The recipe came from Fine Cooking Magazine. The Doughnut Muffin dates all the way back to January 2001. What you should know about Fine Cooking is that every one of their recipes is triple-tested. Actually, quadruple-tested, according to what Laurie Buckle, their Editor in Chief and my instructor at Food Writing Boot Camp, told me. They actually test every recipe three times, then give it to someone who has never laid eyes on it to cook. Only if that session is successful does the recipe get a place in the book. So going into making these superb muffins, Andrew, the baker in our house, knew he could count on it.
The essence of a doughnut in a far-easier-to-bake Muffin.
These muffins really do capture the essence of a doughnut. The sugar and cinnamon coating gives you the essence of a cinnamon coated doughnut. Even the cake has a doughnut consistency and texture. Once the muffin is cool to the touch, it’s first dipped in melted butter. For kids, the fun part has to be rolling the muffins in the cinnamon and sugar coating. I’m not saying it’s not going to be a tad messy. But with fun in short supply, this is a great way to bring some into your kitchen. Here is the recipe.
Everything everybody loves about Cinnamon Doughnuts in a much-easier-to-make Muffin
- 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:
- 8 oz. (16 Tbs.) unsalted butter
- more as needed
- 2 cups sugar
- 2 Tbs. ground cinnamon
- Step 1 To make the muffins:
- Step 2 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.
- Step 3 To Finish the Doughnut Muffins….
- Step 4 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.
- Step 5 Serve while still warm.