How to Bake Doughnut Muffins

by Huang Kitchen

This is a muffin that tastes like a doughnut. Best of all, there's no frying. The creamed batter gives a light cake texture, while a dip in butter mirrors the satisfying "friedness" of a doughnut.

Supplies

  • 90 Grams Sugar (1/2 cup)
  • 55 Grams Butter,melted (1/4 cup)
  • ¼ Teaspoons Nutmeg
  • ½ Cups Milk
  • 1 Teaspoon Baking powder
  • 125 Grams All-purpose flour (1cup)
  • 55 Grams Butter,melted (1/4 cup)
  • 55 Grams Sugar (1/4 cup)
  • 1 Teaspoon Ground cinnamon
  • Instructions

    Step 1

    First grease well a 24 mini muffin pan with baking spray.

    Step 2

    In a large bowl: add sugar, melted butter and nutmeg. Blend well.

    Step 3

    Then stir in milk and add baking powder and flour.

    Step 4

    Mix until JUST combined. Use an ice-cream scoop to spoon batter into muffin pan.

    Step 5

    Fill the muffin pan with batter till half full.

    Step 6

    Bake in a 190 degree C preheated oven for 15 minutes or until a toothpick inserted in centre comes out clean.

    Step 7

    While doughnuts are baking prepare the toppings using melted butter and ground cinnamon. Place melted butter in a shallow bowl. Also mix cinnamon and sugar well and place in another shallow bowl.

    Step 8

    When baked, let doughnuts cool in the pan for 5 minutes.

    Step 9

    Transfer doughnut muffins to a wire rack.

    Step 10

    Dip the tops of doughnuts in melted butter and then in cinnamon sugar.

    Step 11

    And you're done!