Doughnut Muffins

donut muffin

When we were lucky enough to get to stay at a friend’s cabin in Cape Cod, she introduced us to the most marvelous breakfast item called “French breakfast muffins” at Chatham Cookware. When we stayed there again the next year, for an entire week, we had one every. single. day.

I spotted this recipe for “doughnut muffins” on Pure Wow and think these might be the secret. Is that a good thing or a very bad thing? Might have to find out this weekend…

Doughnut Muffins (via Pure Wow / Printable Recipe)
1½ sticks unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ teaspoon nutmeg
1¼ cups buttermilk

To Finish
1 cup sugar
1 ½ tablespoons cinnamon
2 sticks unsalted butter, melted
1 cup confectioners’ sugar

How to:
1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin.
2. Cream the butter and sugar until light and fluffy.
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 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, then remove the muffins from the pan.
7. 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 confectioner’s sugar.

When we’d take them to go from Chatham Cookware, the butter would leave a mark on the paper bag and the coating was thick. I think they used nutmeg in the topping as well, so I’d probably add a bit to my cinnamon-sugar mix.

Hope you have some fun plans and indulgent breakfasts on the menu!

[Photo by Liz Andrew, Styling by Erin McDowell for Pure Wow]

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