Doughnut Muffins (original) (raw)

Doughnuts can be tricky to make at home. But muffins are super-easy. So naturally, we'vecombined the best of both baked goods to bring you--drumroll, please--doughnut muffins. Yes, they taste as glorious as they sound.

30 min

30 min

1 hr

12 muffins

Ingredients

1½ sticks unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 teaspoons baking powder

2 sticks unsalted butter, melted

1 cup confectioners' sugar

Directions

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin.

2. Make the Doughnut Muffins: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping well after each addition. Add the vanilla extract and mix to combine.

4. In a medium bowl, whisk the flour with the baking powder, baking soda, salt and nutmeg to combine. Add half of the flour mixture to the bowl with the butter mixture, and mix to combine. Add half of the buttermilk and mix to combine. Repeat with the remaining flour mixture and buttermilk.

5. Scoop the batter into the prepared muffin tin, filling each cavity three-quarters of the way full. Bake until a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes.

6. Let the muffins cool in the pan for 8 to 10 minutes, then remove the muffins from the pan.

7. Make the Topping: In a small bowl, whisk the granulated sugar with the cinnamon. Place the confectioners' sugar in separate small bowl. Working one at a time, dip the muffins into the melted butter and then into the cinnamon sugar or the confectioners' sugar to coat. Serve immediately.

Nutrition Facts

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


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