They
really do taste like a cinnamon sugar donut.
They
are soft and moist on the inside and a bit crunchy on the outside.
The
layer of cinnamon sugar on the outside is perfection!
They
are simple and quick to make, they would be a great addition to any brunch.
What
you need,
2¾
cups all-purpose flour
1
cup granulated sugar
¼
cornstarch
1
tbsp. baking powder
1
tsp. salt (I used salted butter so I skipped the salt)
½
tsp. ground nutmeg
1
cup buttermilk
8
tbsp. butter, melted
2
large eggs + 1 egg yolk
For
the coating,
1
cup granulated sugar
2
tsp. ground cinnamon
8
tbsp. melted butter
Start
by preheating your oven to 400 degrees (my oven runs a little hot so I set it
to 375), and adjust the rack to the middle position.
Spray
a 12 cup muffin tin with non-stick cooking spray and set aside.
In
a large bowl whisk together the flour, sugar, cornstarch, baking powder, salt
(if using) and nutmeg.
In
a separate bowl stir the buttermilk, melted butter and eggs together.
Gently
stir the wet ingredients into the dry. Stir until just combined.
Scoop
the batter into the muffin tins using a large ice cream scoop.
Bake
for 19-22 minutes until the muffins start to brown and a tooth pick comes out
clean.
Let
the muffins cool in the tin for 5 minutes.
Meanwhile
stir together the sugar and cinnamon for the topping.
Melt
the butter in a small dish.
Working
1 muffin at a time, brush the entire surface with the melted butter then roll
it around in the cinnamon sugar until well coated.
Continue
the coating process with each muffin.
Place
the sugared muffins on a rack to cool.
If
you have a hankering for a donut but don’t feel like leaving the house to get
one, make these little beauties.
They
really are amazing!
Jen
Recipe
from Cooks Country Magazine
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