Doughnut Muffins and a Sick Day

We've still got snow. Boo.

On Fridays, the bf's office brings brings breakfast to work. Once a month, it's the bf's turn to bring something. Usually, he forgets until the last minute, but luckily, he reminded me yesterday.

With no ideas of what to bring, it was left up to me.

Awhile ago, I saw a blog post for doughnut muffins. But of course, I couldn't remember where I'd seen it.

So I googled. 

And I found this recipe. 

And they came out amazing and are so delicious:

There were some weird things about the recipe (like weird measurements), so I re-wrote some of it so it makes more sense:

For Muffin

3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
2 1/2 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 1/2 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream (whipping cream works too)

For Topping 

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


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

2. 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, nutmeg and cinnamon. Combine the vanilla, milk and heavy cream.

3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk 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. 

4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, a little less than  a 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes. 

5. 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.

Some tips:

1. Make sure you alternate wet and dry. The bf made the second batch and didn't know that this meant put in 1/4 dry ingredients, mix, put in 1/3 wet ingredients etc... I had to spend A LOT of time mixing to get the lumps out.

2. The batter is more like a dough than say a traditional muffin or cupcake batter. The recipe didn't note that and I was surprised and thought I might have added too much flour.

3. The recipe only makes 12 muffins. Shocking, but true. I wouldn't double the batch if you're making them by hand (like I did), but you could do this if you have a hand or stand mixer.

4. When you're putting the batter  into the muffin cups, you're going have to use your fingers. And it gets messy. You really do want the muffin cups FULL (I was skeptical too) and to get a smooth muffin top, you'll want to make sure the batter is completely flat. So on the second batch I floured my hands/fingers.

5. You could probably use the toothpick method to test done-ness, but I just touched them to test 

done-ness. 

They may not be great for you, but I'd bet they're better for you than a doughnut.

And also today the bf is home sick, so I took the muffins in myself. I can't have 24 of these bad boys sitting on my counter (I've already had two this morning alone). 

And I had to make a store run anyway for sick supplies...

Miss Freyja's elated to have someone who will lay and cuddle with her all day :)

Also, Fishtail Cottage is hosting a great Spring/Easter giveaway...

 so stop by and enter!

Hope you all have a happy (and healthy!) Friday :)

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