aka Muffin, aka Doughnut…


The suspect is a master of disguise, mixing undetected among both muffins and doughnuts.  It bakes like a muffin, and even takes on its form, yet it’s robed in the cinnamon-sugar livery associated with doughnuts.  Opening one reveals the dense essence of a doughnut too, down to the traces of nutmeg.

Cook’s Country dreamed up this devious treat and featured it in its Cookbook.  Really, it’s the best of both worlds, the taste and consistency of a doughnut, without all the deep-fried guilt.  Oh, melted butter is brushed on near the very end, to ensure copious amounts of cinnamon-sugar stick to the muffins, but it’s still much less a diet-breaker than is  a conventional doughnut.

When the muffins emerge from the oven, they feature a surface that’s somewhat textured, even craggy.  As dismaying as the cook (present company included) may find this, this roughness serves a purpose.  It gives the cinnamon-sugar a wealth of “valleys” in which to hide, ensuring occasional pockets of sweetly-spiced excellence.

Moreover, when a brush applies generous amounts of melted butter to adhere the coating, it softens the surface, smoothing out the peaks a bit. Finally, the muffin-doughnuts take a pretty serious (cinnamon-sugar) dust bath, which the cook supplements by pressing in as much coating as the pastry will hold.  Everything pretty much evens out in the end, and produces the reassuringly smooth muffins you see above.

This treat changes its identity depending on the situation, starting as a muffin, but ending as a doughnut.  Very sinister, this pastry.  Suspect may not be armed, but it’s quite dangerous.  Approach at your own risk.  You’ll think you’ll eat one, maybe two, and soon enough half the tray will be gone.  There you’ll be, the latest victim of a tasty criminal.

*****

Muffin Tin Doughnuts

For the doughnuts:

  • 2 and 3/4 cups flour
  •  1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg (*1)
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter, melted
  • 2 eggs, plus one yolk

For the coating:

  •  1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter, melted

Set the oven rack to the middle setting, then preheat oven to 400°.  Spray a muffin tin with cooking spray, then start making the batter.

In a large bowl whisk together the flour, sugar, cornstarch, baking powder, salt and nutmeg.  In a separate medium bowl, whisk together the buttermilk, melted butter and eggs.  Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

Fill each muffin cup about 4/5 of the way with batter.  Bake for about 20 minutes, until muffins are lightly browned, then let cool in the tin and on a wire rack for five minutes.

Meanwhile, melt the butter for the coating, and in a medium bowl whisk together the sugar and cinnamon.  Working with one muffin at a time, brush all over with melted butter, then place the muffin in the cinnamon sugar mixture, rotating repeatedly to ensure surface is well-coated.  Finally, with your hands, lightly press the cinnamon-sugar coating into the muffin.  Let cool on a rack for another 15 minutes, then serve.

NOTES:

1 – Ground nutmeg in the little can is good, but grinding it fresh is even better.

17 thoughts on “aka Muffin, aka Doughnut…

    1. Thanks, Jenn!

      Baked, not fried, as well. Lots of benefits in that, including A) it’s much healthier, B) because you’re not dealing with bubbling oil, you’re not spending half the day afterward cleaning the kitchen, and C) they’re ready in no time flat.

      Oh, and they taste pretty awesome too, which surpasses A, B and C.

      Liked by 1 person

    1. Well played, 00-Six-and-a-Half! Thank you!

      Who needs Q Branch when you have the League’s Research Department? And our kitchens and dining facilities best the MI6 Commissary any day. Only our chefs would invent a donut disguised as a muffin. Ready for the next undercover assignment, ma’am.

      Liked by 1 person

      1. Doughffins? Outstanding! I’m stealing that word, and I’m using going forward to refer to this creation.

        By the way, how sure are you Doughffins aren’t part of my schemes? Distract the competition (other archvillains) just long enough for me to take their properties and to change all the locks. In fact, I’m writing this response from a monitor-bedecked command center in a hollowed-out volcano. Now thousands of minions in matching jumpsuits are doing my bidding!

        Liked by 1 person

      2. It is, but my villainy will hold the moon hostage for…one-hundred thousand dollars!

        Well, that seemed much more daunting a figure when some scriptwriter imagined it back in 1965. Today, not so much.

        My friend and I were talking about this a couple days ago. (Yeah, guys actually do discuss things like this.) Even adjusting for inflation, there’s no way super-villainy is anywhere near cost-effective.

        Just say Blofeld gets his $10 million for kidnapping a bunch of astronauts and cosmonauts. Then what? He probably pays that much each month just to dry-clean those 10,000 jumpsuits his minions wear. They’re always immaculate too, which means those clothes have be laundered every other day. At least.

        Then there’s the cost of hollowing out that volcano. Add to that all those supercomputers. All that special ammunition too, engineered exquisitely to just miss Bond each and every time.

        Run the numbers…it just doesn’t work. Fortunately, though, our imaginations aren’t on a budget.

        Liked by 1 person

  1. You had me at “New Post”… love all the recipes you display. And if it’s something I don’t eat, I simply exchange that one part. No need to swap anything in this treat, though!

    Liked by 1 person

  2. Reading this while drinking my coffee before breakfast so it’s making me crazy hungry. This is a great excuse to go buy a muffin pan, that’s what I’m thinking, which I don’t have yet. I just bought a cookie sheet. I love baking cookies. It just makes life happier. 🍪🍪

    Cornstarch and flour? Sounds interesting. The best of both worlds? I like that.

    Great photo by the way. Makes a person feel like gnawing on the laptop. 😋💻

    Liked by 1 person

    1. Thank you so much, my friend! I definitely agree about cookies being one of life’s perks. Not least of which because of their astounding diversity. Nearly every flavor out there, including some we have yet to imagine. Composition as simple as a basic sugar cookie, to as complex as a Viennese Walnut. Every point in between too.

      Until you acquire a muffin tin, do you have a baking dish or a loaf pan? I expect the batter could be poured into a single container and made into bread or cut into snack bars. It just would require a bit more baking time, naturally. After it cools, remove the sweet from the vessel, brush it all over with melted butter and sprinkle liberally with cinnamon-sugar. And there you have it, JoAnn’s own contribution to the recipe’s progress.

      As for the photo, thanks for the compliment! Even more promise for the future, as place settings and linens will improve, and thanks to comments like yours, confidence flourishes!

      Liked by 1 person

      1. You are so correct. The cookie is so extremely versatile. One of the many things to love about them. I had to look up the Viennese Walnut cookies. Those look delicious!

        I do have a loaf pan. I was getting into baking quick bread there for a while. Need to get back into it. I might have to try this in a loaf pan. Thanks for the suggestion 🙂

        Happy to be able to boost your confidence because you certainly do a great job at boosting mine! It’s the least I could do really!

        Liked by 1 person

      2. Oh that’s right, you’re the Quick Bread Woman. Naturally then, loaf pans figure prominently in your inventory. If you make the attempt, tell me how it goes, okay? Going by what you’ve produced already, you know what you’re doing!

        As for the Viennese Walnuts, they are wonderful. Major credit to Mom, who used to make them every year for Christmas. In decades past we’d have a houseful overnight, between grandparents, aunts, uncles and cousins. And they all needed cookies.

        Liked by 1 person

      3. ‘Needed’ is definitely the right word choice, lol. Quick bread hopefully coming soon! I’ve been a little under the weather the last several days so haven’t felt like cooking too much. 😕

        Liked by 1 person

      4. Meh, we’ve waited this long. What’s a bit longer? Especially, when knowing the reward for our patience will be quite sweet. Oh, so sweet!

        Plus, the downtime will give you more of an opportunity to plan…to dream. For all we know, you’re just a morning away from bounding out of bed – “Would that actually work? Yes…it will. OMG!”

        Liked by 1 person

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