If you have a craving for doughnuts, these are the next best thing!


For muffins:
3 cups unbleached all-purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
Scant 1 tsp salt
½ tsp freshly ground nutmeg
¾ cup plus 1 Tbs whole milk
2 Tbs buttermilk
1 ½ sticks (6 ounces) unsalted butter, at room temperature
¾ cup plus 2 Tbs granulated sugar
2 large eggs

For topping:
4 - 6 Tbs unsalted butter
1 ½ - 2 cups powdered sugar

Preheat the oven to 350 degrees Fahrenheit, and set a rack to the middle position. Spray a standard-size muffin tin with cooking spray.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside.

Combine the milk and the buttermilk in a measuring cup, and set aside.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large mixing bowl with electric beaters nearby), and beat on medium speed for a few seconds, until the butter is soft and creamy. With the motor running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. It should look light, fluffy, and wonderfully creamy, like frosting. This could take a couple of minutes. Add the eggs one at a time, beating until they are just combined.

With a wooden spoon, mix ¼ of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dries. Mix until the dough is smooth and well combined, but do not over mix.

Divide the batter between the cups of the muffin tin. Bake until the muffins are firm to the touch and a toothpick inserted in the center comes out clean, about 25-32 minutes.

When the muffins are cool enough to handle, prepare the topping: melt the butter in the microwave or on the stovetop, and pour the powdered sugar into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in the powdered sugar. Shake off any excess, and place the finished muffins on a rack or serving platter. Serve.

Note: These muffins are best on the day that they’re made, but they’re still awfully good on the second day—much better than the usual day-old muffin or stale doughnut. And for those who like advance planning, also note that this batter keeps, covered and chilled, for up to three days.

Yield: 12 muffins

Oh my goodness what a delicious sounding recipe!!! I will have to make them once I can eat dairy again.

They definately do sound very good. I'm gonna try them. Thanks