I got the recipe for these doughnut muffins from King Arthur Flour. They really are a combination of a doughnut and a muffin, which is exactly why they are so darn good. The cinnamon and sugar sprinkled on top is the BEST.
In fact, the morning I made these I ate two of them as soon as they were done, and another about an hour later. Shh, don't tell anyone. It's our little secret...
Recipe courtesy of King Arthur Flour
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1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground nutmeg
3/4 teaspoon salt
1 tsp vanilla extract
2 2/3 cups unbleached all purpose flour (I use King Arthur)
1 cup milk
3 Tbsp melted butter
3 Tbsp granulated sugar mixed with 1 Tbsp of cinnamon
Preheat the oven to 425 degrees and lightly grease a standard muffin tin.
In a medium bowl, cream together the butter, vegetable oil and sugars until smooth. (You can use a mixer, however, I just used a whisk. Helps your arm muscles!) Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk until everything is thoroughly combined.
Using a large scoop, drop the batter evenly into the prepared pan, filling the cups almost completely full.
Bake the muffins for approximately 15 to 17 minutes, or until they're a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven and let them cool for a couple of minutes, or until they are cool enough to handle. While they cool, melt the butter for the topping.
Using a pastry brush, brush butter all over the tops of the muffins, then sprinkle with the cinnamon and sugar mixture. Serve warm.
The muffins can be covered and stored at room temperature for a few days, although eating them fresh is the best.