A Doughnut-Muffin Hybrid? Yes, Please

Yahoo Food

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

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MuffinsPreheat 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.

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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.

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