Cinnamon-Sugar-Doughnut Muffins. Do you love eating doughnuts? I would fall into the category of like, not love eating doughnuts! The doughnuts which I sometimes buy are the ones that are very fluffy and soft which can be found in almost most bakeries and even in the morning market. I have tried other versions like the Dunkin' Donuts and Big Apple Donuts, and these Cinnamon-Sugar-Doughnut Muffins are similar in texture and taste.
I have baked these in mini muffin pans, made half a recipe and yields about 28 mini muffins. For half a recipe I have reduced the sugar to 1/4 cup. After baking, the muffins are cooled, then dunk in melted butter and rolled on a sugar-cinnamon mixture.
It may look like there's a lof of sugar, but it is not overly sweet, as I have reduced the sugar in the batter and the doughnut muffins, before the coating of cinnamon-sugar, is not sweet at all, so with the cinnamon-sugar coating, it is just right. So if you are thinking of eating these doughnut-muffins without the cinnamon-sugar coating, then I would suggest to follow the full measurement of the sugar in the recipe. But eating this with the cinnamon-sugar coating tastes much yummier than eating them plain. These doughnut-muffins are light crisp on the outside with soft cakey texture on the inside. Overall, these are good with a cup of warm tea.
(adapted from "The Back In The Day Bakery Cookbook", Cheryl and Griffith Day)
For The Muffins :
3 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2-1/2 teaspoons baking powder, preferably aluminium-free
3/4 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
3/4 cup plus 2 tablespoons whole milk
2 tablespoons buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
For The Doughnut Coating :
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar mixed with 1 tablespoon ground cinnamon
To make the muffins :
Position a rack in the lower third of the oven and preheat the oven to 350F. Lightly spray 12 large muffin cups with vegetable oil spray.
Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and buttermilk.
In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in colour. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.
With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.
While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.
Let the doughnuts cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.
kitchen flavour notes :
- for half a recipe, I used only 1/4 cup sugar for the batter.
- 1/3 cup plus 3 tablespoons milk, and 1 tablespoon yohurt.
- pinch of nutmeg powder
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