How To Make Doughnut Muffins
This classic goodies mashup serves fluffy and sweet doughnut muffins! This easy recipe combines nutmeg and cinnamon for fragrant and soft baked goodies.
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Spray a standard muffin pan with nonstick cooking spray.
Combine the milk and lemon juice in a measuring cup or bowl and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In the bowl of an electric mixer, beat the butter and sugar for about 2 minutes until light and fluffy. Beat in the eggs, 1 at a time. Mix in the vanilla.
Add a ⅓ of the dry ingredients to the batter and mix on low speed to combine. Add ½ of the milk mixture and mix well. Mix in another ⅓ of the flour mixture, followed by the remaining milk mixture, and finally the remaining flour mixture.
Mix until evenly combined but don’t over-mix. The batter will be very thick.
Scoop the batter evenly into the prepared muffin pan, filling each cup to the rim. Bake the muffins for 25 to 30 minutes until firm to the touch. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool.
Melt the butter in a small bowl. In another small bowl, whisk the cinnamon and sugar together.
When the muffins are cool enough to handle, working one by one, use a pastry brush to paint the top of each muffin with butter, then roll in the cinnamon-sugar.
Serve warm, or cool on a rack and wrap airtight.
- Calories: 334.94kcal
- Fat: 15.64g
- Saturated Fat: 9.52g
- Trans Fat: 0.59g
- Monounsaturated Fat: 4.08g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 44.66g
- Fiber: 1.18g
- Sugar: 20.00g
- Protein: 4.47g
- Cholesterol: 69.16mg
- Sodium: 187.97mg
- Calcium: 90.12mg
- Potassium: 55.13mg
- Iron: 1.77mg
- Vitamin A: 134.83µg
- Vitamin C: 0.52mg
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