Cinnamon Sugar Doughnut Muffins
Inspired by techniques from King Arthur Baking.
Nutmeg-scented muffins brushed with butter and rolled in cinnamon sugar, like baked doughnuts.
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Method
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Equipment
- 12-hole muffin tin
- butter or oil for greasing
- 2 mixing bowls
- wooden spoon
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 318 kcal |
| Protein | 4.5 g |
| Carbohydrate | 43.8 g |
| of which sugars | 23.5 g |
| of which free sugars | 22.4 g |
| Fat | 14.1 g |
| of which saturates | 6.4 g |
| Fibre | 1 g |
| Salt | 0.53 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 55 g unsalted butter, softened
- 50 ml neutral oil
- 100 g caster sugar
- 70 g light brown sugar
- 2 large eggs
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp ground nutmeg
- 3 g fine sea salt or table salt about ½ tsp
- 2 tsp vanilla
- 310 g plain flour
- 240 ml whole milk
Coating
- 70 g unsalted butter, melted
- 100 g granulated sugar
- 2 tsp ground cinnamon
- 1
Heat. Heat the oven to 220 °C (200 °C fan) and grease the tin generously so the muffins come out cleanly.
- 2
Cream. Beat the soft butter, oil, caster sugar and brown sugar until smooth, then beat in the eggs.
- 3
Season. Stir in the baking powder, bicarbonate of soda, nutmeg, salt and vanilla.
- 4
Alternate. Stir in a third of the flour, then half the milk, another third of flour, the rest of the milk and the last of the flour. Scrape down the bowl and mix until even.
- 5
Bake. Fill the holes nearly to the top and bake 15-17 min, until golden and a cocktail stick comes out clean.
- 6
Coat. Mix the granulated sugar and cinnamon in a shallow bowl. Ease the warm muffins out, brush each all over with melted butter and roll in the cinnamon sugar.
Storage
Best on the day. Keep in an airtight box for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
