These muffins will remind you of cake doughnuts, their texture is wonderfully tender and they have the subtle flavor of nutmeg. You can also dip the top with cinnamon sugar. The first thing is preheating your oven to 350 degrees Fahrenheit. Place room temperature butter in a stand mixer and then beat it on medium speed until nice and smooth. Add granulated white sugar then flavor with pure vanilla extract and beat that on medium-high speed for a couple of minutes. You are then going to add two large eggs and have them at room temparature, adding one at a time.
For the dry ingredients, have all-purpose flour in a bowl, add baking powder, salt, and freshly grated nutmeg then mix that until everything is well combined. Add in about a third of the flour in the stand mixer and beat that on low speed then add milk and en more flour until the batter is consistent. Once the batter is ready, use an ice cream scoop to fill the cupcake holders with the batter, the most important thing is to fill them with the same amount. Bake them for about 17 minutes and start checking them at around the fifteenth minute because you don’t want to overbake them. Let them cool for a couple of minutes then line them on a wire rack.
For the cinnamon sugar, you will need melted butter, granulated white sugar d ground cinnamon. Take a pastry brush and brush the top with the melted butter then dip the muffin in the bowl containing the cinnamon sugar mixture. The doughnut muffins are good when freshly baked and even better if you store them overnight or a couple of days after.
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons (8 grams) baking powder
- 1/4 teaspoon (1 gram) salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoon (4 grams) pure vanilla extract
- 3/4 cup (180 ml/grams) milk, at room temperature
- 2 large (100 grams) eggs, at room temperature
- 3 tablespoons (42 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated white sugar
- 2 teaspoons (5 grams) ground cinnamon
- Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
- Butter, or spray 12 muffin cups with a nonstick vegetable spray.
- In a separate bowl, whisk together the flour, nutmeg, baking powder, and salt.
- In the bowl of your electric stand mixer, fitted with the paddle attachment.
- Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition.
- Then, with the mixer on low speed, add the flour mixture, starting and ending with the flour. Mix only until combined.
- Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
- Place in the oven and bake for about 17 minutes or until a toothpick inserted into the center of a muffin just comes out clean.
- Remove from the oven and place on a wire rack to cool for a few minutes.
- In a small bowl stir the ground cinnamon into the sugar. While the muffins are still warm, with a pastry brush, brush the tops of the muffins with the melted butter.
- Then sprinkle the tops of the muffins with the cinnamon sugar.
- Serve warm or at room temperature. Can be covered and stored at room temperature for about three days.