These delicious little treats are the perfect combination of a donut and a muffin ~ as the name clearly indicates. They’re quick and easy to whip up, and I really like them because they aren’t fried. (I have nothing against eating fried donuts, I simply don’t want to have to do the frying.)
The outsides of these beauties are a little bit crisp, and the insides have a light, sweet, cake-y texture. They taste kind of like sour cream donuts. … I’m not quite sure how to describe them because they’re unique, but I can tell you that they’re yummy. You’ll just have to try them for yourself to see.
I’ve made both regular size and mini-muffin size. The cute little ones look a lot like donut holes, but I prefer the larger ones. I think that the ratio of sugar coating to “donut” is better; the smaller ones are a little too sweet for me.
- 2 ¾ cups all-purpose flour
- ¼ cup corn starch
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon vanilla -or- ½ teaspoon ground nutmeg (use one or the other)
- 1 cup buttermilk
- ½ cup butter, melted and cooled
- 3 eggs (2 whole plus 1 yolk)
- 1 cup sugar
- 2 teaspoons cinnamon
- ½ cup butter, melted
- Preheat oven to 400 degrees F.
- Coat muffin tin with non-stick spray.
- Melt butter and allow to come to room temperature.
- In a large mixing bowl, whisk together flour, corn starch, sugar, baking powder, salt and nutmeg (if you’re using it.)
- Beat 2 whole eggs and 1 yolk with a fork. Combine with buttermilk, cooled, melted butter, and vanilla (if you’re using it.) Gently fold into dry ingredients, and mix just until combined.
- Distribute evenly between 12 muffin cups.
- Bake at 400 degrees for 20 minutes.
- Cool in muffin tin for 2 minutes, then transfer to wire rack.
- Melt ½ cup butter.
- Combine sugar and cinnamon, and mix thoroughly. As soon as muffins are cool enough to handle, brush all sides with melted butter, and roll in sugar mixture.
- Return to wire rack for 15 minutes, to finish cooling.
- Yields 12 regular size muffins or 36 mini-muffins
Coat muffin tin with non-stick spray.
Melt
½ cup butter
Allow to come to room temperature.
In a large mixing bowl, whisk together
2 ¾ cups all-purpose flour
¼ cup corn starch
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
(and ½ teaspoon ground nutmeg ~ if you’re using it)
Whisk until frothy:
2 whole eggs and 1 yolk
Combine eggs with
1 cup buttermilk
½ cup melted and cooled butter
½ teaspoon vanilla (if you’re using it)
Pour wet ingredients into dry ingredients …
… then gently fold together with a spatula.
Fill muffin cups, and bake at 400 degrees.
For 12 regular size muffins, bake 20 minutes. For mini-muffins, bake 15 minutes. (My mini-muffin tin only makes 24, but the recipe makes 36. So I do batches.)
Cool in pan for 2 minutes …
… then remove from pan to cool on wire rack. Make the coating as follows …
… Quickly melt ½ cup butter.
Combine the following, and mix thoroughly.
1 cup sugar
2 teaspoons cinnamon
As soon as muffins are cool enough to handle, brush all sides with melted butter, and roll in sugar mixture.
Place on rack to finish cooling.
Repeat process with all muffins.
Then share them.
Tasty!