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REC: Nutmeg Doughnut Muffins---oh my...
Joined: Dec 16, 2005
Posted to Thread #11884 at 11:19 pm on Sep 4, 2008
Nutmeg Doughnut Muffins
Recipe By :Kathleen Stewart
Serving Size : 12
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
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.
"Downtown Bakery & Creamery"
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.
Other messages in this thread:
- 11884. REC: Nutmeg Doughnut Muffins---oh my... - charlie - 11:19pm on 09/04/08 (11)
- This sounds like a wonderful muffin I would order in a coffee shop in - PatBastrop - 12:10am on 09/05/08
- note - that's 1/2 TEASPOON ground nutmeg, not 12 nutmegs, ground... couldn't help it *g* [NT] - cheezz - 2:06am on 09/05/08
- copied this one.... sounds fantastic! [NT] - cheezz - 2:14am on 09/05/08
- YUM! Thank you, thank you!! Can't wait to make these. [NT] - Barbara in VA - 1:24pm on 09/05/08
- this recipe was in Fine Cooking several years ago with a..... - DJM - 9:36pm on 09/05/08
- So do need any work done? [NT] - charlie - 9:52pm on 09/05/08
- put up the storm windows? Worth about 8 dozen. (NT) [NT] - DJM - 3:21pm on 09/06/08
- there should be a you in there someplace! [NT] - charlie - 9:52pm on 09/05/08
- I agree, these are tasty. Here's a link to the article at Fine Cooking. [NT] [LINK] - Pat-NoCal - 10:22pm on 09/05/08
- These are really good - my review is posted here: [NT] [LINK] - LisainLA - 4:12am on 09/14/08
- cute little taste tester you have there :) [NT] - cheezz - 4:10am on 09/16/08