Donut Muffins
These donut muffins are adapted from a recipe by Kathleen Stewart, published in Fine Cooking magazine. What makes these donut muffins so great is that you don't have to fry them. You bake them just like a muffin, but they taste like a cross between a doughnut and a muffin.
Ingredients:
- 3 sticks. butter, softened to room temperature
- 1-3/4 cup granulated sugar
- 4 large eggs
- 6 cups all-purpose flour
- 1 Tbsp. + 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-1/2 tsp. salt
- 1-2/3 cups milk (low-fat or skim is okay)
- 1/4 cup buttermilk
- powdered sugar for dusting
Preparation:
- Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray or line with paper muffin liners.
- With an electric mixer, beat the butter and sugar together until fluffy.
- Add the eggs, one at a time, beating until just incorporated.
- In a medium bowl, stir together the flour, baking powder, baking soda and salt.
- Whisk together the milk and buttermilk.
- Add one-quarter of the flour mixture to the butter-sugar batter with a spatula or wooden spoon.
- Stir in one-third of the milk mixture.
- Continue adding the flour mixture and the milk mixture, alternating, in batches until incorporated. Do not overmix.
- Spoon batter into prepared muffin tin. Bake 12-15 minutes or until firm to the touch on top.
- Remove from oven. Spread about 1/2 cup of the powdered sugar out in a shallow dish. Dip muffins into powdered sugar.
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