I have a major weakness for pastries. Said weakness led me to our local bakery, Scratch, only to discover one of the most delicious, yet simple pastries out there–donut muffins. Exactly like it sounds, it is the perfect balance of donut meets muffin. I set out to make them and here are my findings…

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DONUT MUFFINS

1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 to 1 1/4 tsp ground nutmeg, to taste
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Topping
3 tbsp melted butter
2 tbsp granulated sugar
2 tbsp brown sugar
1 tbsp cinnamon

Beat together: butter, vegetable oil, and sugars until smooth. Add eggs.

Stir in: baking powder, baking soda, nutmeg, salt, vanilla.

Stir in: flour and milk, alternating–starting and ending with flour.

Spoon batter into greased muffin pan or liners in a muffin pan.

Bake for 15-17 minutes at 425° until they are pale golden or a tester comes out clean.

Remove from oven and let cool slightly.

Melt butter and mix sugars and cinnamon for topping.

With a brush, paint the top of each muffin with the melted butter then sprinkle or roll in cinnamon sugar mixture.

Makes approx. 12 muffins.

*I made them in a standard muffin pan but these would be great in a mini size muffin pan.
**The cinnamon and sugar coating would be great rolled all the way around the entire muffin instead of just the top.