Doughnut Muffins

I had a day off work today which was perfect timing as it was such a gorgeous day in Toronto.  Sunny and hot (but not TOO hot and not as much of that dreadful humidity we've been having too much of lately).  A perfect summer day to NOT have to go to work.  To be able to stay home and do all my favourite things.  One of those favourite things is obviously baking which I really didn't want to do as I didn't want to turn on the oven, but I was up early and this muffin recipe has been sitting on my kitchen counter far too long.  It needed to be made and what tastes better with your morning coffee or tea than a fresh-from-the-oven muffin.  And not just any muffin, but one that tastes like a freshly made donut.

I found this recipe on the King Arthur site and printed it out a while ago, but just kept putting off making it.  I really wanted to know though, do these muffins actually taste like donuts?

All I can say is I'm posting this today even though the day is almost over and I had no intention of posting anything today.  I just had to share!  Still warm from the oven, these are a little piece of heaven on earth.  They actually do taste like a cinnamon-sugar donut.  They really do.  But better I think.  No deep-fat frying.  The funny thing is I'm not even that crazy about cinnamon-sugar donuts.  I love donuts, but cinnamon-sugar isn't anywhere close to being my favourite kind.  But these muffins are, right now, my very favourite muffin. 

I ate one and called my husband at work and told him how good it was and too bad he couldn't enjoy one fresh from the oven (nice, eh?), but that I would be happy to have another one on his behalf.  Then I ate half of another.  Just half.  Then the other half.  And now I'm trying very hard to stay away from the rest of them.

You won't be disappointed with these muffins, I promise.  They may not look like anything special but they are very special!  Try to have one (or two) while still warm.  Mmmmmm........

Doughnut Muffins
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1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 to 1 1/4 tsp. ground nutmeg, to taste
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 cups all-purpose Flour
1 cup milk

Topping

3 T melted butter
3 T cinnamon sugar*

*I found a perfect ratio for cinnamon to sugar is 3/4 cup sugar and 2 tsp. cinnamon.  This makes more than you need for these muffins but I just keep it in a jar for when I need a cinnamon-sugar mixture.  Just take out what you need to sprinkle on these muffins.

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

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

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Makes 12 muffins.

Source:  King Arthur