Doughnut Muffins

• Muffins
• 3 sticks unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs
• 6 cups all-purpose (Plain) flour
• 1 tablespoon and 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 3/4 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 2/3 cups milk
• 1/4 cup (60 ml) buttermilk
• Dipping/Topping
• 2 sticks unsalted butter; more if needed
• 2 cups granulated sugar
• 2 tablespoons ground cinnamon

1. Preheat the oven to 350u0b0F or 180u0b0C.
2. Cream the butter and sugar together with an electric mixer in a large bowl. One at a time, beat each egg in until creamy in texture.
3. Sift the flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl.
4. Measure and add the buttermilk and milk in a third bowl.
5. Carefully add about a quarter of the dry ingredients into the butter/sugar bowl and mix in. Add about a third of the milk in and repeat the alternating process. Mix thoroughly until smooth, but don't over-mix the batter.
6. Grease a muffin tin with non-stick cooking spray or flour. Add enough batter to the muffin cups to the rim or about 1/2 a cup.
7. Bake for about 30 to 35 minutes or until firm.
8. Melt the 2 sticks of butter for dipping. In a bowl, mix the sugar and cinnamon together thoroughly. Remove the muffins from the tin, when cooled. Add each one to the melted butter bowl (or use a basting brush) and roll them in the cinnamon sugar bowl.
9. Shake off any chunks or excess sugar from the muffins. Store in an airtight container.

muffins, butter, sugar, eggs, allpurpose, baking powder, baking soda, salt, ground nutmeg, milk, buttermilk, dippingtopping, butter, sugar, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/doughnut-muffins-50130744 (may not work)