Monday Muffins – Doughnut Muffins
This delicious doughnut muffin recipe has been adapted from one I found on the King Arthur website. I replaced some of the butter with applesauce. The end result was very tasty and I like to think a bit healthier! The doughnut muffin has a basic sugar-cinnamon flavor and is more reminiscent of a plain doughnut than anything else. It would be a good candidate for additions of dried fruit or nuts or garnished with a bit of jam or fresh preserves.
¼ cup butter
¼ cup applesauce
½ cup sugar
1/3 cup brown sugar
2 large eggs
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp nutmeg
¾ tsp salt
1 sp homemade vanilla
2 2/3 cups flour
1 cup milk
3 tbsp melted butter
3 Tbsp cinnamon sugar
Preheat oven to 425. Lightly grease a standard muffin tin. In a medium bowl cream together the butter, applesauce and sugars until smooth. Add the eggs and beat to combine. Stir in the baking powder, baking soda, nutmeg, salt and vanilla. Stir the flour into the butter mixture with the milk. Make sure everything is thoroughly combined.
Spoon the batter into the prepared pan, filling the cups nearly full. Bake 15-17 minutes or until the muffins are a golden brown. Remove from the oven and let them cool for a couple of minutes or until you can handle them. While they’re cooling you can melt the butter for the topping.
Use a pasty brush to paint the top of each muffin with the butter.Then sprinkle with the cinnamon sugar. Or simply dip the tops of the muffins into the melted butter and then roll in the cinnamon sugar.
Serve warm, or cool on a rack and wrap airtight to enjoy later. Makes 12 muffins
If you are planing to freeze some of the muffins I would freeze them before dipping them in the butter and cinnamon sugar.