You've probably seen these little babies pop up in a couple of posts over the past few weeks. Well, here I present to you one of the most widely used recipes my family can't seem to get enough of: Doughnut Muffins. DUN DUN DUN. As you can see it's not your traditional doughnut, but it tastes so similar that it satisfies that sweet craving for a traditional doughnut I seem to get far too often. Hence, this is my healthier solution! While the recipe calls for a standard 12-muffin tin, I find making them in a mini-muffin tin works out even nicer. I made these when Kristen visited a few weeks back and served them with cafe con leche for a delicious, not-too-heavy breakfast. Enjoy!!
|Gathering all my ingredients to make these babies.|
|Beating together the butter, sugar, and vegetable oil.|
|Fresh and hot from the oven!|
|Topped with cinnamon sugar and ready to eat.|
|Perfect with a cup of cafe con leche.|
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups All-Purpose Flour
1 cup milk
3 tablespoons melted butter
3 tablespoons sugar
1 teaspoon cinnamon
Preheat the oven to 425°F. Lightly grease a mini muffin tin. Or line with 24 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 13 to 15 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
Combine the sugar and cinnamon. Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
Serve warm, or cool on a rack and wrap airtight. You can also freeze them and remove them as needed. Enjoy!
Yields: 24 mini muffins