Serious Eats: Recipes
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.