Doughnut Muffins

Method

1. 1

   Adjust oven rack to middle position, and preheat oven to 400°F (205°C). Grease a 12-cup muffin pan with butter; set aside.

2. 2

   Prepare the Batter: In a large bowl, whisk together flour, baking powder, salt, nutmeg, and baking soda in a large bowl to combine. In a medium bowl, whisk sour cream, sugar, butter, oil, egg, and egg yolk until smooth. Add sour cream mixture to flour mixture, folding in using a flexible rubber spatula until no streaks of flour remain. (Batter will be thick and dense.)

3. 3

   Place buttered muffin pan in oven; heat until butter is melted, just starting to brown, and smells nutty, about 2 minutes.

4. 4

   Using oven mitts or a kitchen towel, carefully remove hot pan from oven. Working quickly, portion batter into prepared muffin pan using a 1/4 cup measuring cup.

5. 5

   Return pan to oven, and bake until tops are lightly golden, sides are browned, and a toothpick or cake tester inserted into center of muffin comes out clean, about 15 minutes. Immediately remove muffins from pan; place muffins on a wire rack.

6. 6

   For the Coating: In a wide, shallow bowl whisk sugar, cinnamon, and salt to combine. As soon as muffins are cool enough to hold comfortably, working with one muffin at a time, use a pastry brush to brush each muffin all over with melted; place in cinnamon-sugar mixture, and turn to evenly coat.

7. 7

   Return muffin to wire rack, and repeat process with remaining muffins. Let cool until just warm, about 15 minutes, or cool completely, about 45 minutes. Serve warm or at room temperature.

Nutrition

calories

297 kcal

fatContent

16 g

fiberContent

0 g

sugarContent

18 g

sodiumContent

211 mg

proteinContent

3 g

cholesterolContent

49 mg

carbohydrateContent

35 g

saturatedFatContent

8 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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