Donut Muffins

For about 3 weeks last fall I gave up wheat. I did some reading and found A LOT of convincing arguments out there. Apparently it seems to be a miracle cure for whatever ails you.

Long story short, it wouldn't stick. And here are one of the reasons that lifestyle choice doesn't work so well for me.

I love these muffins. I love all kinds of baked goods, but these hold a special place in my heart. This recipe comes from the Chicago based food blog, Lottie + Doof. I believe these are one of the first recipes I ever made from a blog...way back in the dark days before Pinterest. This recipe makes about 24 regular size muffins, and I regularly halve the ingredients depending on the occasion. Or, make the whole recipe and refrigerate any unbaked batter to make in the next few days. They are definitely BEST served warm from the oven.

~Erin

 

 

Donut Muffins

Author: Erin (adapted from Lottie + Doof)

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients

• 12 T butter


• 3/4 cup sugar


• 2 eggs


• 3 cups flour


• 2 1/2 t. baking powder


• 1/4 t. baking soda


• 3/4 t. salt


• 1/2 t. nutmeg


• 3/4 cup whole milk


• 1/4 cup buttermilk


• 4 T melted butter


• 1 cup sugar


• 1 T cinnamon

Instructions

1. Cream together butter and sugar. Beat in eggs one at a time.


2. Whisk together flour, baking soda, salt, and nutmeg.


3. Combine milk and buttermilk.


4. Start with about 1/3 of dry ingredients and stir into butter mixture with a wooden spoon. Follow with about 1/2 of milk. Alternate remaining dry ingredients and milk. End with dry and take care not to over mix.


5. Fill a greased muffin tin almost to top with batter. Bake at 350 about 30-35 minutes until just firm to touch.


6. Brush muffins with butter when cool enough to touch, and roll in cinnamon sugar mixture.

Notes

If you don't keep buttermilk on hand, a tablespoon of lemon juice per 1 cup of milk is an excellent substitute. I'm not a stickler for measurements so I usually just put a little squeeze of lemon into 1/4 cup of milk for this particular recipe. Just let it sit for 5 minutes before using.

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