A Doughnut-Muffin Hybrid? Yes, Please
Rochelle Bilow, photo by Matt Duckor
Muffins are so much more than unfrosted cupcakes. From a portable breakfast to a savory dinner side, muffins do it all. These are like a cinnamon-sugar doughnut in muffin form. You’ve been warned.
- Nonstick vegetable oil spray
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg
- 1 cup whole milk
Topping and assembly:
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (¾ stick) unsalted butter, melted
Muffins: Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes.
Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
Topping and assembly: Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.