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Donut Muffins

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Saturday, 12 May 2012 10:34


  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1 cup milk


  • 3 tablespoons unsalted butter, melted
  • 5 tablespoons sugar
  • 2 teaspoon cinnamon

donut muffins


  • Preheat over to 425F. Grease muffin tin or line with muffin liners.
  • In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the white and brown sugar. 
  • Add the eggs one at a time, waiting for each to be incorporated before adding the next. Add vanilla and mix until light and fluffy.
  • In another bowl, sift together the flour, baking soda, baking powder, nutmeg and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.
  • Spoon the batter into the prepared tins, filling them no more than 3/4 full.
  • Bake until risen and browned, about 15 to 17 minutes. Let cool for few minutes until you are able to hold them.
  • To prepare the topping, combine the sugar and cinnamon to make cinnamon sugar.
  • Dip the top of each muffin in the melted butter, then roll into the cinnamon sugar.  Serve warm.

Scott Pollacek - about me


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