Part doughnut, part muffin, these old-fashioned doughnut muffins are the best of both breakfast pastry worlds.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:24 mini muffins 1x
Category:Breakfast
Ingredients
Scale
1 large egg
5 tablespoons unsalted butter, softened, plus
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup buttermilk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
4 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/4 teaspoon kosher salt
Instructions
Preheat the oven to 350 degrees F. Coat a 24-well mini-muffin pan with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the egg, softened butter, 1/4 cup of the granulated sugar, the brown sugar, vanilla, and almond extract and beat on medium-high until light and fluffy, 3 to 4 minutes.
Add the buttermilk and mix until combined.
Add the flour, baking powder, 2 teaspoons of the cinnamon, the nutmeg, and the salt. Beat on low just until combined.
Using a small ice cream scoop (about 2 tablespoons), drop batter into each muffin cup.
Bake for 10 to 11 minutes, until the muffins are set. Test using a cake tester or wooden toothpick.
Set the muffin tin on a wire rack to cool for 10 minutes.
Place the melted butter in a small bowl. Combine the remaining 1/2 cup sugar and 2 teaspoons cinnamon in another medium bowl.
Remove the muffins from the pan, brush the melted butter on the top and sides of each muffin, then roll in the cinnamon sugar to coat.
