This Sugar Doughnut Muffins recipe caught my eye because I love sugar doughnuts and I do not deep fry foods. In fact, I never deep fry foods! These sugar doughnut muffins are just what the doctor ordered as you bake them! They have the mixture of a doughnut without all the calories, fat, and mess of deep frying. This makes a large batch of muffins, but the recipe may be cut in half very easily.
Check out my Bread Recipes and Brunch Recipes for more great breakfast and brunch ideas.
- 12 ounces (1 1/2 cups) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 6 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 teaspoon salt
- 1 teaspoon nutmeg, ground
- 1 2/3 cups milk
- 1/4 cup buttermilk*
- 8 tablespoons unsalted butter, melted (more as needed)
- 1 cup sugar
- 1 tablespoon cinnamon, ground
Preheat oven to 350 degrees F. Place rack in middle of the oven. Generously grease and flour muffin tins. Also grease the surface between the muffin cups to prevent the muffin tops from sticking to the pan.
Using your mixer on medium speed, cream the butter and sugar together until mixture is light and fluffy. Beat in the eggs, one at a time, until fully incorporated into the batter; set aside.
In a bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg; set aside. In another bowl, combine the milk and buttermilk; set aside.
Alternately add flour mixture and milk mixture to the egg batter, starting and ending with flour mixture. Mix until all ingredients are fully combined and batter is smooth. Do not over mix.
Scoop enough batter into each muffin tin so that the batter is even with the rim of the cup. For regular-size muffin tins, about 1/2 cup - for mini-size muffin tins, about 1 heaping tablespoon.
Regular-size Muffin Pans: Bake 30 to 35 minutes until the muffins are firm to the touch. A good check is to use an instant digital thermometer to test your muffins. The temperature of the bread should be at 200 degrees F. when done. Remove from the oven and let cool just enough to be able to handle.
Mini-size Muffin Pans: Bake 12 to 15 minutes until the muffins are firm to the touch. Remove from the oven and let cool just enough to be able to handle.
Make-Ahead Directions: Fully bake and cool these muffins without adding the toppings. Store them in a plastic freezer bag in the freezer for up to 1 month. To serve, thaw muffins to room temperature before applying the toppings.
Makes 24 medium-size muffins or 52 mini-muffins.
Combine the sugar and cinnamon in a bowl or dish big enough to dip the muffins in.
When muffins are cool enough to handle, carefully remove them from the muffin tins, dip them into the melted butter (or brush them all over), and then roll them in the Sugar/Cinnamon mixture. Note: I recommend using a brush.
* If you find yourself short of buttermilk for your recipe, you can make your own by adding 1 teaspoon of vinegar to 1/4 cup of whole milk.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
This recipe is by Kathleen Stewart of the Downtown Bakery and Creamery in Healdsburg, CA. The recipe appeared in Fine Cooking Magazine, January 2001. Photo by Steve Hunter.
Categories:Baking Brunch & Breakfast Muffins Quick Bread
3 Responses to “Sugar Doughnut Muffins Recipe”
how much melted butter is required, as it is not listing in your recipe?
Approximately 8 tablespoons melted butter
I loved the muffins they are lovely want to learn more