Doughnut Muffins

No, not yeasty donuts, the cake kind. I know, a little bit of a disappointment, but still good, and a lot less time consuming to make. Also, since it's in muffin form, don't you feel better about calling it breakfast?

Donut Muffins
Recipe from The Joy of Cooking

For the Muffins:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup yogurt, buttermilk, or sour cream
2/4 cup sugar or packed brown sugar
4 to 8 tbsp (1/2 to 1 stick) warm melted unsalted butter
1 tsp vanilla

For the Topping:
1 stick butter
1/2 cup sugar
1 tsp cinnamon

Preheat oven to 400 F. Line a 12 muffin pan with liners.

Whisk together in a large bowl: flour, baking powder, baking soda,
salt,and nutmeg.

Whisk together in another bowl: eggs, yogurt (or buttermilk or sour cream), sugar, butter, and vanilla.

Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not overmix, the batter should not be smooth.

Divide among muffin cups and bake 12-15 minutes, until a
toothpick comes out clean.

While the muffins are baking, melt your butter and blend together your sugar and cinnamon for the topping.

As soon as the muffins are done, dip them 1 at a time in the melted butter and then roll in the sugar mixture.


Oh, and if you plan to eat them the same day you bake them, you can get away with using the lesser amount of butter, but if your gonna hold on to them for a few days, go for the full amount.