Friday, November 26, 2010

Doughnut Muffins from Kathleen Stuart

I heard about these muffins on that food show where chefs talk about the best thing they've ever eaten, and I've thought about them since.  They sound fantastic, and I'm going to make them for the tailgate tomorrow. I'll let you know how they turn out.
 
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make Ahead Tips

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

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