cook like james

Cinnamon Sugared Doughnut Muffins

Download Cinnamon Sugared Doughnut Muffins recipe

These delicious, quick to make muffins are based on a recipe for “Nutmeg Muffins” in Marion Cunningham’s The Breakfast Book. They are tender, moist and fragrant – be sure to use freshly grated nutmeg for the best flavor. The cinnamon sugar topping gives them a doughnut-like taste.

Muffins:

1½ cups flour

½ cup whole wheat flour

¾ cup sugar

1 tablespoon baking powder

1½ whole nutmegs, grated (use a box or plane grater)

½ tsp. salt

1 egg

¾ cup heavy cream

¾ cup milk

5 tablespoons unsalted butter, melted

Topping:

½ cup granulated sugar

2 teaspoons ground cinnamon

4 tablespoons unsalted butter, melted

 1.    Preheat the oven to 400 degrees. Grease a standard muffin tin.

 2.    Whisk together the flours, sugar, baking powder, grated nutmeg, and salt in a medium bowl, thoroughly combining the ingredients.

 3.    Beat the egg in a small bowl, then stir in the cream, milk, and melted butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour; do not over mix.

 4.    Divide batter evenly among muffin cups. Bake for about 18-20 minutes or until the rounded tops are lightly golden.

 5.    While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.