Cinnamon Sugar Donut Muffins

Introducing you to one of the greatest hybrid baked goods of all time, the Donut Muffin! All the flavor of a donut with the ease of making a muffin. 

Making donuts in the form of muffins not only cuts down on the prep time, it cuts out frying all together.

Ingredients

3 c flour 1/4 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 1/4 tsp nutmeg 1/4 tsp cardamom 3/4 cup + 2 tbsp whole milk 2 tbsp buttermilk 8 tbsp unsalted butter 3/4 c sugar 2 eggs

Ingredients

Cinnamon Sugar Coating

8 tbsp unsalted butter 1 c sugar 1 tbsp ground cinnamon

– Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. -– In a medium bowl, combine the milk and buttermilk. Set aside. – In a large mixing bowl, using a handheld or stand mixer on medium speed, cream the butter for 2-3 minutes until smooth.

– Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. – Add the eggs one at a time, beating just until combined. – Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth. Do not over mix – With a large ice cream scoop, scoop the batter into the prepared muffin cups, filling them approximately ⅔ full.

– Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden. – While the muffins bake, set up two bowls to dunk them in. – In one bowl add the melted butter, in the other bowl whisk together the granulated sugar and cinnamon.

Dunk the  muffins in  the melted butter, then coat with the cinnamon sugar.

–Store cooled muffins in an airtight container at room temperature for up to 3 days -I would recommend freezing the muffins without the coating.  They’ll keep in the freezer for up to 3 months.

NOTES ABOUT  THIS RECIPE

CAN THESE DONUT MUFFINS BE MADE GLUTEN-FREE?

Yes! These donut muffins can easily be made gluten-free! Simply replace the all-purpose flour for 1-for-1 gluten-free all-purpose flour in equal amounts. These gluten-free flour alternatives tend to absorb moisture differently than all-purpose flour, so I wouldn't using them in equal amounts in this recipe.

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