Old-Fashioned Donut Muffins
Ingredients:
For the Muffins:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
For the Coating:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions:
Preheat your oven to 425°F and grease a standard 12-cup muffin tin or line with paper liners.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the coating. In a small bowl, mix together the granulated sugar and ground cinnamon.
Once the muffins are done baking, let them cool in the tin for a few minutes before transferring them to a wire rack.
While the muffins are still warm, dip the tops in the melted butter, then roll in the cinnamon-sugar mixture until well coated.
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