Thursday, July 11, 2013

Cinnamon-Sugar-Doughnut Muffins

DISCLAIMER: These muffins are DANGEROUS. You will not be able to stop eating them. They will fill your dreams with sweet cinnamon-sugary delight. Even though they are only about 180 calories each (standard size), you will want to eat 5 at a time.

With that said, I highly recommend you live dangerously and make these muffins for yourself. They are really easy to prepare and the results are utterly addictive. If you are a fan of cinnamon-sugar, regardless of its method into your stomach, these muffins will rock your world.

The batter is pretty thick, but it bakes up super moist and delicious. The recipe is also pretty easy to halve, so feel free to scale it down if you only want to make 12 standard muffins (although why would you want to?).

These muffins are an excellent breakfast with coffee or tea, a great sweet snack or dessert, and excellent for picnicking or traveling. I recently took them on my aunt and uncle's boat and they were VERY well-received by my entire extended family.

Cinnamon-Sugar-Doughnut Muffins
Makes 12 large or 24 standard muffins
(Adapted from The Back in the Day Bakery Cookbook)

3 cups all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt or kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
3/4 cup plus 2 tablespoons whole milk (I used 1% and it was fine)
2 tablespoons buttermilk (I used plain yogurt instead)
4 ounces (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs

Doughnut Coating:
4 ounces (1 stick) unsalted butter, melted
1 cup granulated sugar mixed with 1 tablespoon ground cinnamon

To make the muffins: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly spray 12 large/jumbo muffin cups or 24 standard muffin cups with vegetable oil spray.

Stir together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl or measuring cup, combine the milk and buttermilk.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake the large/jumbo muffins for 20 to 25 minutes or the standard muffins for 16 to 18 minutes, until the tops are firm to the touch and lightly golden. A toothpick inserted into the center should come out clean.

Let the doughnuts cool completely on a wire rack. Set up two bowls to dunk them in. In one bowl add the melted butter, and in the other bowl add the cinnamon sugar. Dunk each muffin in the melted butter and then coat with the cinnamon sugar. If your yield is 24 standard muffins as opposed to 12 jumbo muffins, you will have greater total surface area and might run out of butter and/or cinnamon sugar by the last few muffins, but you can easily melt a little more butter and stir together a little more cinnamon sugar as needed.

The muffins can be stored in an airtight container for up to 2 days.


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