Been baking insanely these days, cherishing my days left in Singapore before I part for my exchange term in South Korea. I will miss baking so so much! Can’t imagine not having a kitchen in my dorm :( Sigh.
Oh well! School term in my local university have started, so I decided to share some joy with my friends and made these cute little ones! They are so awesome! If you’re a fan of churros, you’ll get what I mean. These mini muffins are flavored with slight ground nutmeg and then coated with cinnamon sugar!
My mom who caught me baking when she just returned from work came into the kitchen and “stole” 3 pieces of them while I’m coating the rest! Funny how our roles switched, where my brother and I were the ones who sneak into the kitchen to “steal” the food she was cooking. Anyway, why is it called donut muffins then? The first bite will definitely remind you of the mini donuts you see in local bakeries, and when you continue with the next bite, it resembles muffins! It’s really that awesome! My friends loved it! I’m sharing with the recipe that I’ve halfed, if you are intending to make standard muffin size, just double the recipe below.
yield 28 – 32 mini muffins
- 227g unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 tbsp + ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ tsp ground nutmeg
- ½ cup + ⅓ cup milk
- ⅛ cup buttermilk
- 115g unsalted butter
- 1 cup sugar
- 1 tbsp ground cinnamon
- Put rack in the middle of the oven and heat the oven to 180° C.
- In a large bowl, cream butter and sugar. Beat in eggs one at a time until just combined.
- In a separate bowl, sift flour, baking soda, baking powder, salt and nutmeg. Combine milk and buttermilk in a separate bowl or pyrex container, whichever is possible.
- With a wooden spoon, mix ¼ dry ingredients to butter mix then mix ⅓ milk mixture. Continue mixing in alternate sequence, ending with dry ingredients. Do not overmix, mix until just combined & smooth.
- Grease and flour muffin tin, scoop till batter is even with the rim of the cup.
- Bake muffins until firm to touch, about 17 to 18 minutes (I started checking at 14 min).
- Melt butter for brushing.
- In a bowl, combine sugar and cinnamon. When muffins are cool enough to hold, brush with butter and then roll them in the cinnamon sugar.
Yeah! And there you go!