Best of Both Worlds

Doughnut Muffins

This recipe can be used with any type of muffin pan, although silicone bakeware works great. Learn more: Multi-use Silicone Bakeware

Tools Needed:

Mixing bowl
Muffin pan (Fat Daddio's SMF)
Spatula
Electric mixer
Pastry brush
Cooling rack (Fat Daddio's CR)
Muffin liners
Small bowls

Ingredients:

¼ cup butter (half of a stick)
¼ cup vegetable oil
½ cup granulated sugar
⅓ cup brown sugar
2  eggs
1½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 tsp vanilla extract
2⅔ cups flour
1 cup milk (whole is best, but any milk works)
3 tablespoons melted butter
½ cup white sugar
1 tbs cinnamon
  1. Preheat oven to 425°F. If using aluminum bakeware, grease 12 muffin tins or line with muffin cups. Silicone bakeware doesn't need to be greased.
  2. Cream sugars, butter and oil together in mixing bowl. Dough should be light and fluffy, though it may look a little grainy.
  3. Beat in eggs until light and fluffy.
  4. Stir in baking powder, baking soda, nutmeg, salt and vanilla.
  5. Fold in flour and milk. Alternate between the flour and the milk, folding them in with a spatula until the batter is smooth.
  6. Fill muffin tins about 2/3 full. Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted in the center of one comes out clean.
  7. Let cool on rack for five minutes.
  8. In a small bowl, melt the 3 tablespoons of butter in the microwave. Mix the sugar and cinnamon together in a separate small bowl.
  9. Using pastry brush, brush melted butter on tops and sides of muffins. Then roll the muffins in the cinnamon sugar mixture.
  10. Serve warm or store in an airtight container at room temperature.

Be inspired: Silicone Bakeware