This recipe mashup boasts the soft texture of a doughnut in the cute, portable shape of a muffin, and I can’t get enough of them. Doughnuts nowadays are an over-the-top indulgence, lathered in layers of gooey frosting and glaze. This is the kind of miniature doughnut treat I go for when I’m craving something sweet but manageable.
Ingredients
- 1 large egg
- 5 tablespoons unsalted butter, softened, plus 4 tablespoons (½ stick) unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup buttermilk
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 4 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- ¼ teaspoon kosher salt
How to Make It
- Preheat the oven to 350°F. Coat a 24-well mini-muffin pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the egg, softened butter, ¼ cup of the granulated sugar, the brown sugar, vanilla, and almond extract and beat on medium-high until light and fluffy, 3 to 4 minutes.
- Add the buttermilk and mix until combined.
- Add the flour, baking powder, 2 teaspoons of the cinnamon, the nutmeg, and the salt. Beat on low just until combined.
- Using a small ice cream scoop (about 2 tablespoons), drop batter into each muffin cup.
- Bake for 10 to 11 minutes, until the muffins are set. Test using a cake tester or wooden toothpick.
- Set the muffin tin on a wire rack to cool for 10 minutes.
- Place the melted butter in a small bowl. Combine the remaining ½ cup sugar and 2 teaspoons cinnamon in another medium bowl.
- Remove the muffins from the pan, brush the melted butter on the top and sides of each muffin, then roll in the cinnamon sugar to coat. Serve.