Doughnut Muffins

This is a doughnut/muffin hybrid. Looks like a muffin, tastes like a cake doughnut. Really it does.

Doughnut? Donut? Which one is it. Maybe I should use donut just for sake of it being a few less letters to type. Am I that lazy? Possibly.

I know everyone is on the countdown to Turkey Day this week. Menu planning, grocery buying, list making, and, depending on your family, drinking heavily. With that in mind, I’m not going to give you a Thanksgiving-esque recipe today because if you are anything like we are, your menu was set ages ago and skews towards the same dishes every year. Instead, I thought I would share an easy and tasty muffin that you could whip up for breakfast before the turkey festivities begin on Thursday. Easy enough to make the day before or even the morning of, with mimosa in hand. That’s my plan.

These have the consistency of a fresh cake doughnut and the cinnamon sugar gives it that little sugary crunch.

You can mix these up by hand with one bowl and a wooden spoon. When you bake them don’t use muffin cup liners, just grease the muffin tin. You’ll be brushing them with melted butter and rolling in cinnamon sugar after they bake so the muffin liners won’t work.

I felt a little afraid of the melted butter. It seems extravagant to brush a muffin with butter. And it is. . but it is so worth it!

I used a large zip top bag with my cinnamon sugar mixture inside, brushed a few muffins at a time with butter and dropped them in the bag to toss them in the sugar mixture. Worked great.

So yummy I ate 2 while trying to get some pictures of them. Dangerous! Don’t forget to share them!

Happy Thanksgiving! Enjoy your friends and family!

Doughnut Muffins

1/2 cup melted butter

1/2 cup sugar

1/2 cup brown sugar

1 cup mik (I used almond milk)

1 tsp vanilla extract

1 tsp ground nutmeg

1 tsp salt

2 tsp baking powder

2 cups flour

For coating

1/2 cup melted butter

1 cup sugar

2 tsp cinnamon

Preheat oven to 375 degrees. Grease a muffin pan.

In a large microwave safe mixing bowl, melt your butter. Add the sugars and mix well. Stir in the milk and vanilla. Add the nutmeg, salt, baking powder and flour. Stir until combined. Divide the batter evenly into 12 muffin cups. Bake for 20 minutes. Allow to cool 15 minutes and then remove from muffin tin.

Mix 1 cup sugar and the cinnamon together. In a separate bowl melt the other 1/2 cup of butter. Brush each warm muffin in melted butter and roll in cinnamon sugar to coat. Makes 12 muffins.