Cinnamon Sugar Doughnut Muffins

I remember seeing this recipe a few months ago in a email I received from King Arthur Flour and saved it as a favorite to remember to make them.  When I saw the name I knew I had to make them.  Doughnut + Muffin had to = Delicious!  Of course, as I mentioned that was a couple months ago and that’s what tends to happen in a busy crazy house….you forget things.  This weekend it popped in my head and I’m so glad I did save it in my favorites.  Oh…I also saw these recently on My Baking Addition, but she did a twist and added a glaze, which by the way looked delicious.  If you all about a glazed doughnut those are something you might want to try.  I on the other hand decided to try King Arthur’s version, but as always added a little whole grain into the recipe and as you all know I have a deep love for cinnamon so I added a little into the batter.  I was a little hesitant about the amount of nutmeg, but it really makes these muffins.  If you are looking for a soft and moist muffin these aren’t for you.  These are truly a cakey muffin with the extra delicious cinnamon sugar topping.  They were a hit in my house and were eaten at any point during the day.  I think my favorite way to enjoy them was with my coffee yesterday morning while trying to read the paper.  Yes, trying…that’s how it usually is when you have two toddlers running around the house full of energy at 8:30 in the morning!  Wow, to be young again! 

Enjoy everyone and have a great week too!

Doughnut Muffins

Print Recipe

1/4 cup unsalted butter, softened

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon (optional)

1/2 teaspoon salt

1 tsp vanilla extract

1 2/3 cups white whole wheat flour

1 cup all purpose flour

1 cup milk

Topping:

3 Tablespoons unsalted butter, melted

3 Tablespoons sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 425.  Spray 12-cup muffin tin with non-stick spray.  Set aside.

In a medium bowl, cream together butter, vegetable oil, and sugar till smooth.

Add the eggs beating to combine.  Stir in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.  Stir in the flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is combined.

Spoon batter evenly into prepared pans, filling the cups nearly full.

Bake the muffins for about 15 minutes, or until they are a pale golden brown and a cake tester inserted in the middle comes out clean.

Remove from the oven and let them cool for a couple minutes, or until you can handle them.  While they are cooling, melt butter.  Also combine sugar and cinnamon and a small bowl for topping.

Dip the tops of the muffins in the melted butter, then roll the tops in the cinnamon sugar mixture.  Best served warm. 

Makes 12 muffins

Adapted from King Arthur Flour