Donut-Muffins (DONUFFINS)

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I will eat/make anything that has the word “donut” in the recipe title… and I am so glad that I do. Within 1 minute of putting these out there was a crowd of 8-10 people inhaling them, one after another. Upon tasting them, one friend said they might be her favorite thing that I’ve ever made. Another friend threatened my life if I didn’t promise to make these again- and soon. These taste like what I imagine the air in heaven smells like. I almost didn’t post this recipe because I didn’t want you all to know how much butter really goes into these bad boys. But oh, are they worth the splurge. Adapted from www.finecooking.com

MUFFIN INGREDIENTS

•1 ½ sticks unsalted butter, room temperature

•1 scant cup of sugar

•2 large eggs

•3 cups flour

•2 ½ teaspoons baking powder

•¼ teaspoon baking soda

•¾ very full teaspoon salt

•½ teaspoon ground nutmeg

•2/3 cup milk

•1/4 cup buttermilk

INGREDIENTS FOR DIPPING

•1 stick butter, melted

•1 cup sugar

•1 tablespoon cinnamon

Preheat oven to 350°F. Cream the butter and sugar in a large bowl. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until combined and smooth, but do not overmix (or else the gluten in the flour will, uhhh, well, something will happen to the flour, and it the dough will turn into the consistency of bread, which is why you never overmix muffins… My dad explained this to me over winter break). Although the original recipe says to grease regular-sized muffin tins, for goodness sakes, I think you’ll have a heart attack if you do. Use MINI muffin tins… these truly are decadent and you (and your arteries) will be glad that you didn’t use a full-sized tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. Bake the muffins until slightly brown… to be honest, I didn’t time them, so I don’t know how long they will take, but my guess is somewhere between 17-25 minutes.

When done, take them out of the oven, and as soon as they are cool enough to touch dunk them in the melted butter and then roll them in the sugar/cinnamon mixture. Place on a plate, let cool (or don’t), and enjoy!