Donut Muffins
"These dense, slightly tangy, cinnamon-sugar-coated muffins by Bruce and Eric Bromberg are the way to feed a donut craving without the mess and hassle of deep-frying. Nutmeg and buttermilk in the batter make the eventual muffins taste a lot like a buttermilk old-fashioned. For an inside look at the Brombergs’ cooking philosophy, check out our Q&A with the chefs. Special equipment: You’ll need a pastry brush and a 24-well mini muffin pan. Portioning the sticky batter into the small wells of the muffin pan is easiest with a 1/2-ounce ice cream scoop. If you don’t have one, use a spoon instead. Make-ahead note: The batter will keep in the fridge for up to 3 days, so you can prep in advance and bake when you’re ready...."
INGREDIENTS
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1/2 cup granulated sugar
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2 1/2 teaspoons ground cinnamon
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8 tablespoons unsalted butter (1 stick), melted
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3 cups all-purpose flour, plus more for coating the pan
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2 1/2 teaspoons baking powder
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3/4 teaspoon fine salt
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1/2 teaspoon freshly ground nutmeg
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1/4 teaspoon baking soda
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3/4 cup whole milk, at room temperature
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2 tablespoons buttermilk, at room temperature
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10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
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3/4 cup plus 2 tablespoons granulated sugar
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2 large eggs, at room temperature
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