DOUGHNUT MUFFINS

(Makes 12 muffins)

Prep Time: 30 minutes

Cook time: 30 minutes
Total Time: 1 Hour

Ingredients:
1 ½ sticks Unsalted Butter, at room temperature
1 Cup Granulated Sugar
2 pieces Eggs
1 teaspoon Pure Vanilla Extract
3 Cups All-Purpose Flour
2 teaspoons Baking Powder
¼ teaspoon Baking Soda
¾ teaspoon Iodized Salt
½ teaspoon Nutmeg
1 ¼ Cup Buttermilk

Topping:
1 Cup Sugar
1 ½ Tablespoons Cinnamon
2 sticks Unsalted Butter, melted
1 Cup Confectioners’ Sugar

Directions:
1. Pre-heat the oven to 350°F. Lightly grease a 12-cup muffin tin.
2. Make the Doughnut Muffins: In the bowl of an electric mixer fitted with the
paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5
minutes.
3. Add the eggs one at a time, scraping well after each addition. Add the vanilla
extract and mix to combine.
4. In a medium bowl, whisk the flour with the baking powder, baking soda, salt
and nutmeg to combine. Add half of the flour mixture to the bowl with the
butter mixture, and mix to combine. Add half of the buttermilk and mix to
combine. Repeat with the remaining flour mixture and buttermilk.
5. Scoop the batter into the prepared muffin tin, filling each cavity three-quarters
of the way full. Bake until a toothpick inserted into the center of a muffin
comes out clean, 17 to 20 minutes.
6. Let the muffins cool in the pan for 8 to 10 minutes, and then remove the
muffins from the pan.
7. Make the Topping: In a small bowl, whisk the granulated sugar with the
cinnamon. Place the confectioners' sugar in separate small bowl. Working one
at a time, dip the muffins into the melted butter and then into the cinnamon
sugar, or the confectioners’ sugar to coat. Serve immediately.