Doughnut Muffins

I was watching a “best things I ever ate” and the brunet gal, with the 5 ingredient show gave her view on the Doughnut muffin and it was all down hill from there. I found a few recipes on line and made a few adjustments here and there, and these are to die for.

This batch will make enough to take some where and eat a few at home. Easy to cut in half as well.

Mix wet first, then fold the dry slow and easy, we want a nice tender muffin, so don’t create more gluten where it is not needed. Then bake @ 350 for 12-18 min.  Let set for a few min, but get them out of the pan and dip in butter and roll in cinnamon sugar while still warm. This will make for a nice crunch outer coating creating the “Doughnut effect”

For the muffins:
1 and 1/2 stick of  unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
5 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:
1 and 1/2 sticks of unsalted butter; or more as needed
2 cups sugar
2 Tbs. ground cinnamon