Doughnut muffins recipe

Ingredients

• 3 cups all-purpose flour
• 2½ teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon baking soda
• ¾ cup whole milk, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 2 large eggs
• 10 tablespoons unsalted butter, at room temperature, plus ½ cup (1 stick), melted
• 1¾ cups plus 2 tablespoons sugar
• 1 tablespoon ground cinnamon

1. Preheat the oven to 375°F. Butter and flour four mini-muffin pans or one regular muffin pan.
2. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together the milk, buttermilk, and eggs until well blended.
3. In the bowl of an electric mixer, beat the room-temperature butter and ¾ cup plus 2 tablespoons of the sugar together on medium speed until light yellow and the sugar granules can’t be seen, 4 to 5 minutes. Decrease the mixing speed to low and add the dry ingredients and milk mixture in thirds, alternating between the two and beating after each addition to incorporate it into the batter. Stop beating once the batter is completely mixed. Do not overmix or the muffins will be tough.
4. Using a small ice-cream scoop for mini-muffins or a regular ice-cream scoop for large muffins, fill the prepared muffin cups, just up to the top, with the batter. Bake for 13 minutes for mini-muffins or 17 to 18 minutes for regular muffins, or until a skewer inserted in the middle of a muffin comes out clean. Do not worry if the tops of the muffins have not browned. Remove the muffins from the oven and cool for 10 minutes on a wire rack lined with foil or wax paper.
5. In a small bowl, combine the remaining 1 cup sugar and the cinnamon. Put the melted butter in another small bowl. Set up an assembly line with the muffins, melted butter, and sugar mixture. Dip a muffin in the butter or brush the muffin with butter, coating it lightly all over. Try to get the sides of the muffin, so it will have more topping. Then coat all over liberally with the cinnamon-sugar. Shake off the excess and transfer to a serving platter. Repeat with the remaining muffins. Serve immediately.