Doughnut Muffins

One of my favorite TV shows it The Best Thing I Ever Ate. It is like food porn. They have chefs talking about and describing their favorite foods while they show tantalizing pictures of said food. A few weeks ago one person was talking about Doughnut Muffins. I HAD to have some, so I made them myself. They are basically a cinnamon sugar cake doughnut in muffin form, too good for words.

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

To make the muffins:

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. 

To finish:

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. You can just coat the tops, but I like the cinnamon and sugar all over. Yield: 2 Dozen