Muffnuts

  
The original name for this recipe is “muffin tin donuts” from Cook’s Country but come on, people–they are just screaming to be called muffnuts. 

This batter came together in a cinch. I always use a one bowl technique for recipes like this. I add all the dry ingredients first and stir them together. Then I add the wet ingredients without stirring until they are all in the bowl. Stir gently until it all just comes together. 

  
You’ll need to liberally spray your muffin tin for this recipe. Both the spray and the (amazingly large) amount of butter in the recipe are going to act together to create a bit of a crispy crust to simulate the fried exterior of a donut. 

  
Once the muffins are done, you melt MORE butter to slather all over them. Then dredge them in a cinnamon sugar mixture. The recipe has you melt and entire stick of butter and make a ton of the sugar mix. I probably only used about 2/3 of each. You are supposed to let them cool for 15 minutes after this last step but you probably won’t. I know I didn’t.  These were AMAZING.  Really close to a donut hole flavor and the cinnamon sugar exterior was just right. A perfect-in-every-way experience. 

  

Muffnuts

Makes 12

2 3/4 cups (13 3/4 ounces) all-purpose flour

1 cup (7 ounces) sugar

1/4 cup cornstarch

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup buttermilk

8 tablespoons unsalted butter, melted

2 large eggs plus 1 large yolk

COATING

1 cup sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter, melted

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.

Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.

Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.

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