American
Cinnamon-Sugar Doughnut Muffins
Light nutmeg-scented cake muffins receive a warm butter dip and generous cinnamon-sugar coat, recalling an old-fashioned doughnut without frying or a specialized pan.
12 servings · 20 minutes prep · 17 minutes cook
Ingredients
Muffins
- 4 tablespoons softened unsalted butter
- 1/4 cup neutral oil
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 3/4 teaspoon Diamond Crystal kosher salt
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup whole milk
Cinnamon-Sugar Coat
- 6 tablespoons melted unsalted butter
- 1/2 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
Directions
Cream the Batter Base
- Heat the oven to 425°F (220°C). Grease a 12-cup muffin tin. Beat the softened butter, oil, granulated sugar, and brown sugar for 2 minutes until fluffy.
- Beat in the eggs one at a time, then the baking powder, baking soda, nutmeg, salt, and vanilla. Scrape the bowl.
Fold and Bake
- Add one-third of the flour, then half the milk; repeat and finish with flour, mixing on low only until no dry streaks remain.
- Divide among 12 cups, about three-quarters full. Bake 15 to 17 minutes until pale gold and a center tester comes out clean. Cool in the tin 3 minutes, then loosen while warm.
Coat While Warm
- Combine the sugar and cinnamon in a shallow bowl. Dip each warm muffin top and upper side in the melted butter, allowing excess to drip.
- Roll the buttered area generously in cinnamon sugar and set upright on a rack for 5 minutes. Serve warm or at room temperature the same day.
