Doughnut muffins are my latest obsession, particularly these ones. I’ve made them four times in less than two monthes. They’re a simple perfection, and evoke a feeling of comfort; plus they’re pretty easy to make, which never hurts!
The best way to describe these is that they’re like cinnamon sugar cake doughnuts, in muffin form. They have a hint of nutmeg, plus the cinnamon sugar on top, and are simply amazing.
A couple batches ago, I was playing around with the recipe a bit and decided to add some dark chocolate. I chopped some bittersweet chocolate (72%, although use whatever kind you like!) pretty finely and just stirred it into the batter at the end. You want to make sure you don’t have any large chunks of chocolate, because by using finely chopped you still have a nice smooth textured muffin.
This recipe makes 15-16 muffins, and when I make the muffins now, I typically make 6 or 8 plain ones, and add chocolate for the rest. You can play around with this however you like though! I’ve given a rough quantity estimate for how much chocolate if you’re adding it to the entire batter, but honestly I typically just eyeball it as I mix it in. A note about the cinnamon sugar as well – there is no wrong way to make cinnamon sugar! I usually scoop about ⅓ cup of sugar into a bowl and sprinkle in cinnamon, stirring occasionally until I’m happy with the color and taste.
for the batter
- ¼ cup butter, softened
- ¼ cup olive oil
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoons ground nutmeg
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ⅔ cups all purpose flour
- 1 cup milk
- ~ 1 cup dark or bittersweet chocolate (I like to use 72%), finely chopped (optional)
for the topping
- 2-4 tablespoons melted butter
- ¼ – ⅓ cup cinnamon sugar
Preheat the oven to 400 F. Grease or line a muffin tin. I like to grease mine with olive oil, then sprinkle in a little flour to help them pop out nicely.
In the bowl of a stand mixer (you can also use a handheld!), cream the butter, olive oil and sugars. The mixture should be smooth and light in color. Add eggs one at a time, mixing well after each. Add in the baking powder, baking soda, nutmeg, salt and vanilla extract. Beginning and ending with the flour, alternately add in the flour and milk until the batter is well combined. If using the chopped chocolate, mix in gently now.
Fill the muffin tins two thirds full (I like to do this using an ice cream scoop). Bake for 16-18 minutes; they will have puffed nicely and be firm to the touch. Let cool for a couple minutes, then flip the tin upside down over a rack or baking sheet to pop out the muffins. You can tap gently if any stick. Set on a wire rack to cool slightly.
Melt the butter for the topping. Dip the muffin tops in the melted butter, and then dip in a bowl of cinnamon sugar. Repeat until all muffins are topped, and enjoy!
adapted from King Arthur Flour