Who knew you could combine two great recipes into one? Introducing the doughnut muffin, or as I like to say "doughmuffin", a doughnut made in the form of a muffin. The best part is that this recipe does not require a doughnut pan, which is next on my list to purchase. This "doughnut" is also not fried or drizzled with super-sweet icing, so you don't have to feel terribly guilty if you eat more than one.
In case you're wondering (because I was) "donut" is the simplified/expedited Americanized spelling of doughnut, while doughnut is what you would find in a dictionary. Who knew?
The original recipe said to use a regular muffin tin, but I have a mini one so instead of making 12 regular, I made 24 (you can actually make around 26 minis). You probably already have all of these ingredients on-hand, so it's a great last-minute recipe idea.
Ingredients (doughnut muffin):
Nontick vegetable oil spray or butter (you can also skip and use muffin liners)
2 1/4 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1/2 cup unsalted butter, room temp
3/4 cup sugar
1 egg
1 cup whole milk
Ingredients (topping):
1/2 cup sugar
1 tsp ground cinnamon
6 tbsp unsalted, melted butter​
Directions (doughnut muffin):
Preheat oven to 375 and coat your muffin tin with oil or butter or line with muffin liners. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat butter and sugar until light and fluffy, 3-4 minutes. Add egg and beat until combined. With your mixer on low speed, start by adding flour mixture in 3 portions and alternating with milk in 2 portions. Divide batter into muffin tins (I recommend you use an ice cream scoop), and bake for 22-25 minutes if using a mini muffin tin or 30-35 if using a regular tin. You will want to flip the tin around half way through your cooking time. They are ready when a toothpick or cake tester inserted in the center comes out clean. Let them cool in the tin for a few minutes so you don't burn your hands, then transfer to a wire rack.
Directions (topping):
In a small bowl mix together sugar and cinnamon. Once "doughmuffins" have cooled, dip them in the melted butter then in the cinnamon sugar mix.
Recipe from Bon Appetit