Mini Donut Muffins

Happy Friday!

I love donuts and the reviews on this recipe were pretty good.  Well, they were more like cakey muffins, not cakey donuts.  It's a good alternative (I mean baking rather than frying in the kitchen)  I guess.  I prefer my donuts fried :) 

Ready to be powdered with some sugar!

Donut Muffins  

(from Downtown Bakery and Creamery)

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature

1-3/4 cups sugar

4 large eggs

1 lb. 11 oz. (6 cups) all-purpose flour

1 Tbs. plus 2 tsp. baking powder

1/2 tsp. baking soda

1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk

1/4 cup buttermilk

For cinnamon/sugar donuts:

4 oz. (8 Tbs.) unsalted butter; more as needed

1 cup sugar

1 Tbs. ground cinnamon

For powdered sugar donuts:

1 cup powdered sugar, sifted

To make the muffins

Preheat the oven to 350°F. 

In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. 

In a bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg. 

In another bowl, combine the milk and buttermilk. 

With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. 

Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.  Bake the muffins until firm to the touch, 20-25 min.  

**I used my mini muffin pans and baked them for about 10-12 minutes. 

For cinnamon sugar donuts

Combine the cinnamon and sugar in a bowl.  While the muffins are still slightly warm brush with melted butter and then roll in cinnamon/sugar mixture.

For powdered donuts

Roll the muffin in powdered sugar.