The Pioneer Woman Tasty Kitchen
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Cinnamon-Sugar Doughnut Muffins

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Level: Easy

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Description

A delicious new look at muffins.

Ingredients

  • FOR THE MUFFINS:
  • 3 cups All-purpose Flour
  • ¼ teaspoons Baking Soda
  • 2-½ teaspoons Baking Powder
  • ¾ teaspoons Salt
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cardamom Or Ground Cinnamon
  • ¾ cups Plus 2 Tablespoons Milk
  • 2 Tablespoons Buttermilk
  • ½ cups Butter, Room Temperature
  • ¾ cups Sugar
  • 2  Eggs
  • FOR THE COATING:
  • ½ cups Butter, Melted
  • 1 cup Sugar
  • 1 Tablespoon Ground Cinnamon

Preparation

For the muffins:
1. Preheat oven to 350ºF. Lightly spray 12 large muffin cups.
2. Mix together the flour, baking soda, baking powder, salt, nutmeg, and cardamom (or cinnamon). In a medium bowl, combine milk and buttermilk.
3. In a large bowl, using a handheld mixer on medium speed, cream the butter. Turn the speed to low and gradually add the sugar. Mix until mixture lightens in color. Add the eggs, one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.
4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately 2/3 full. Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden,.

For the coating:
1. While the muffins bake, set up 2 bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.
2. Let the muffins cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar.

Recipe adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day.

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