doughnut muffins*

So, my little sister is turning the big 21 on Wednesday, so I am giving you time to prepare for the birthday cake that I am going to make her and share with all of you! I am SO excited! I went and bought all of the ingredients today because I just couldn't wait any longer! I am going to keep it a surprise, though, because this cake is going to need it's own unveiling!

Also, my hubby really doesn't eat sweets very often, so I told him that he needs to be thinking of a cake that he wants me to make him for his birthday(which is in May - hey, you can never prepare too early). I told him that I could just surprise him, but he said that he wants to eat it. RUDE! But, he did commit to start researching a cake for me to make! This should be interesting...the only cake he really even likes is his moms chocolate sheet cake and her strawberry sheet cake. But I am bound and determined to win him over with one of my creations! This could be my toughest task to date!

Doughnut muffins. We made these for the kids for breakfast over the weekend. These things are so cute and so yummy! The dough is really thick, so you can fill up your cups all the way to the top and they wont flow over the edges, they just raise beautifully. They remind me of a snickerdoodle. Give me anything with sugar and cinnamon and I am one happy girl!

 
Doughnut Muffins
from Genesis of a Cook 

For Muffins

3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tbs. plus 1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream

For Topping

1/4 cup butter, more if needed
1 cups sugar
1 tbs. ground cinnamon

Preheat oven to 350 F. Line a standard muffin pan with muffin cups.

In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in.

In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream in a measuring cup.

With a spoon or rubber spatula, mix a quarter of the dry ingredients into the butter and sugar mixture. Then add a third of the milk mixture to the butter and sugar mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.

Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.

Bake the muffins until firm to the touch, about 25-30 minutes.

To finish, melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
 

Makes 12 muffins

Eat up :)

-alyssa*