This recipe appears in:Happy National Doughnut Day
The following recipe is from the April 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
The Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg has some incredible breakfast pastry recipes, but the recipe for Doughnut Muffins was the one that I just had to try for myself.
If you've ever ventured to make doughnuts at home you know it's a tricky process, and one that requires a deft hand in the frying department. These doughnut muffins have all of the wonderfully cinnamon-nutmeg-buttermilk deliciousness of the fried version, but none of the splattery oily mess to clean up.
The dough comes together easily in the bowl of a stand mixer and the muffins bake up beautifully light and puffy—almost doughnut-like. They're finished with a generous brushing of melted butter and a mix of crunchy cinnamon sugar.
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon baking soda
- 3/4 cup whole milk, at room temperature
- 2 tablespoons buttermilk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs, at room temperature
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, melted
Preheat the oven to 375°F. Grease and flour 2 (12-cup) mini muffin tins.
In a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In a separate bowl, whisk together the milk and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until just combined.
With the mixer set on low speed, beat in one fourth of the dry ingredients. Beat in one third of the milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not overmix.
Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tins and transfer to a wire rack set over a baking sheet.
Combine the sugar and cinnamon in a bowl. Brush each muffin generously with melted butter. Then sprinkle generously with cinnamon sugar. Serve warm or at room temperature.