Audrey's Desserts First: Muffin Tin Doughnuts

03.06.19 | Audrey Smith | Comments[1]

Muffin Tin Doughnuts
Recipe from Cook’s Country Best-ever recipes

Muffin ingredients:
2 3/4 cups all-purpose flour
1 cup sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 large yolk

Coating ingredients:
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted

1. Preheat oven to 400 degrees.
2. Spray 12-cup muffin tin with baking spray.
3. Whisk flour, sugar, cornstarch, baking powder, salt and nutmeg together in bowl.
4. Mix buttermilk, melted butter, and eggs and yolk together in second bow.
5. Add buttermilk mixture to flour mixture and stir with rubber spatula until just combined.
6. Divide batter evenly among prepared muffin cups.
7. Bake for 19-22 minutes. Rotate tin halfway through baking. Doughnuts should be lightly browned, and toothpick comes out clean when inserted in center of doughnut.
8. Let doughnuts cool in tin on wore rack for 5 minutes.
9. Whisk sugar and cinnamon together in bowl.
10. Brush melted butter all over 1 doughnut at a time, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes before serving.


Your Comments(please keep them on topic and polite)

on 03.13.19 Esther Randall commented

Delicious... actually tastes like a store-bought cinnamon doughnut. Easy to make. Stays fresh if covered in container. Thank you. This recipe is a keeper.