Oh my don't these look good! I need to make them.
Doughnut Muffins 
This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.
Ingredients View by: Volume Weight
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Batter
2 ounces butter
1 3/4 ounces vegetable oil
3 1/2 ounces granulated sugar
2 1/2 ounces brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
11 1/4 ounces King Arthur Unbleached All-Purpose Flour
8 ounces milk
Topping
1 1/2 ounces melted butter
1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar
Directions
--> 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
--> 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
--> 3) Add the eggs, beating to combine.
--> 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
--> 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
--> 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
--> 7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
--> 8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
--> 9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
--> 10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
--> Yield: 12 muffins.
This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.
Ingredients View by: Volume Weight
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Batter
2 ounces butter
1 3/4 ounces vegetable oil
3 1/2 ounces granulated sugar
2 1/2 ounces brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
11 1/4 ounces King Arthur Unbleached All-Purpose Flour
8 ounces milk
Topping
1 1/2 ounces melted butter
1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar
Directions
--> 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
--> 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
--> 3) Add the eggs, beating to combine.
--> 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
--> 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
--> 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
--> 7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
--> 8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
--> 9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
--> 10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
--> Yield: 12 muffins.
**People also said if you make them in the mini muffins there like doughnut holes hmmm doughnut**
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