Mini Doughnut Muffins

I’ve been thinking about doughnuts since the Food Network began advertising the new Doughnut Wars show.

Ingredients

Doughnut Muffins

• 3 c. All-Purpose Flour
• 2½ t. Baking Powder
• ¼ t. Baking Soda
• ¾ t. Salt
• ½ t. Ground Nutmeg
• 10 T. Unsalted Butter, softened
• ¾ c. plus 2 T. Granulated Sugar
• 2 Large Eggs, at room temperature
• 1 t. Pure Vanilla
• ¾ c. Whole Milk, at room temperature
• 2 T. Buttermilk, at room temperature

Cinnamon Sugar Coating

• 8 T. (1 stick) Unsalted Butter, melted
• 1 c. Granulated Sugar
• 1 T. Ground Cinnamon

Instructions

1. Preheat oven to 350 degrees. Spray 2, 24-cup mini muffin tins with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
3. In a separate small bowl, whisk together the milk and buttermilk.
4. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time until just combined. Beat in vanilla. With the mixer on low speed, beat in ? of the flour mixture until combined and then half of the milk mixture. Repeat with remaining ingredients, ending with the flour mixture. Beat on low speed just until incorporated. Do not over mix.
5. Fill the prepared muffin cups just to the rim with batter, about a spoonful. Bake, one pan at a time, until lightly golden and firm to touch, 15 minutes, rotating pan halfway through baking time. Let the muffins cool in the pan for 5 minutes.
6. While the muffins cool, combine the sugar and cinnamon in a large, resealable plastic bag. Brush each muffin generously with melted butter. Place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat with remaining muffins.

via Mini Doughnut Muffins .