Doughnut Muffins

Yes, you read that right, and they are as good as they sound. 

As of last week, the Pioneer Press arrives at our house every Thursday, Friday and Sunday, and on Thursday they include a food section.  And that’s where we found this yummy recipe.



Batter

1/4 c. butter

1/4 c. vegetable oil
1/2 c. granulated sugar

1/3 c. brown sugar
2 large eggs
1 1/2 t. baking powder
1/4 t. baking soda

1 to 1 1/4 t. nutmeg
3/4 t. salt
1 t. vanilla
2 2/3 c. all-purpose flour
1 c. milk

Topping

3 TB melted butter

Cinnamon sugar (you’ll need about 1/2 c.)


Preheat oven to 425 degrees.  Spray muffin pan, or line with muffin cups.

In a mixer, cream butter oil, granulated sugar and brown sugar.  Add eggs and beat until combined.  Stir in baking powder, baking soda, nutmeg, salt and vanilla.  Add flour into butter mixture, alternating with the milk, beginning and ending with flour, until well combined.

Spoon evenly into muffin cups – I use an ice cream scoop with a thumbpress to make sure that they all come out the same size.  Place them in the oven and check them after 15 minutes.  If the tops are browned, but a toothpick will not come out clean, cover with foil and bake until a toothpick comes out cleanly, about 21 minutes total.

Allow to cool for five minutes and then dip in the melted butter and roll in the cinnamon sugar.



They taste great warm or cooled, but I think they taste most like cake-doughnuts when they’re cooled. 

One more thing – we use freshly ground nutmeg and it really does make a big difference.  You can get a pack of whole nutmegs at Penzey’s Spices and grate them on a micro-plane.  Each one lasts a lot longer than you’d think and you’ll love the difference in taste!