Bakery Doughnut Muffins

A cross between doughnuts and muffins without the frying.  You can really go over the top and sprinkle on a mixture of cinnamon, sugar & butter before baking, if you wish.

3/4 cups (12 Tbsp.) softened butter
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. kosher salt
3 cups flour

Preheat your oven to 350 degrees, lightly grease a 12-cup muffin tin, inside the tins and all around the top.

In a large bowl, using an electric mixer, cream the butter and sugar for 3 full minutes. Add the eggs and vanilla and blend 1 more minute. Add all the rest of the ingredients then stir with a wooden spoon to the count of 20 (1 Mississippi, 2 Mississippi, etc.) you don’t want to over mix.  Remember, while mixing, stir up the batter from the bottom of the bowl and keep mixing in well.

Place dough in the 12 muffin cups and fill each one – you will use all the batter. (if you are going to use a streusel topping the melt 4 oz. butter, mix in 1 cup sugar and 1 Tbsp. cinnamon – mix well and sprinkle over the top of each muffin before you place in the oven) Bake for 30-35 minutes, or until a knife inserted into a middle muffin comes out clean.

Pop out onto a cooling rack and serve.

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