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REC: Nutmeg Doughnut Muffins---oh my...

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Posted to Thread #11884 at 11:19 pm on Sep 4, 2008

Nutmeg Doughnut Muffins

Recipe By :Kathleen Stewart
Serving Size : 12

For muffins:
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt -- scant
1/2 teaspoon freshly ground nutmeg
3/4 cup whole milk -- plus
1 tablespoon whole milk
2 tablespoons buttermilk
1 1/2 sticks unsalted butter -- (6 ounces) at room temperature
3/4 cup granulated sugar -- plus
2 tablespoons granulated sugar
2 large eggs
For topping:
4 tablespoons unsalted butter -- (4 to 6)
1 1/2 cups powdered sugar -- (1 1/2 to 2)

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 overmix.

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.


Source:
"Downtown Bakery & Creamery"
Yield:
"12 muffins"

NOTES : 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.

These are exactly what they sound like, and better: something akin to doughnut batter, but baked, brushed with butter, and rolled in powdered sugar. They may look a little rumply and worse for the wear, but with their light, fragrant crumb and fried-but-not flavor, this is one very holy union of muffin, doughnut, and cake. It’s one of those recipes to write with permanent ink into your “special breakfast” repertoire.


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