Snickerdoodle Donut Muffins Recipe
Ingredients
- 1/3 cup unsalted butter, plus 4 tablespoons
- 1/4 cup white sugar, plus 1/4 cup separate
- 1/4 cup brown sugar
- 1 large egg, room temperature, whisked
- 1 1/2 cups all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 2 teaspoon ground cinnamon, divided
- 1/2 cup whole or 2 % milk, room temperature
Instructions
- In a saucepan (one that has a light colored bottom) over medium heat, melt 1/3 cup of butter, stirring occasionally until it begins to foam, brown, and emit a nutty aroma—keep a close eye on it as the color gets darker, because it can burn quickly. When the butter is browned, move to a bowl to cool slightly.
- Preheat oven to 350F. Grease a 10 cup muffin tin—I recommend greasing with butter to give the muffins a browned, delicious base, but normal spray will work as well!
- In a medium mixing bowl, combine the flour, baking soda, baking powder, nutmeg, 1 teaspoon cinnamon, cloves, and allspice. Whisk to combine, then set aside.
- In a large mixing bowl, combine the white sugar, brown sugar, egg, salt ,vanilla, and butter. Stir until smooth, then add in the milk, and whisk to combine. Add in the dry ingredients about 1/2 cup at a time and fold in gently. When batter is smooth and there is no more flour, use a cookie scoop or a spoon to portion out 10 muffins. Bake in the oven for 20-22 minutes, or until tops are lightly golden and firm.
- Combine the remaining white sugar and cinnamon. additionally, melt the remaining 4 tablespoons of butter just before the muffins have cooled and are ready for dipping.
- Remove from the oven and allow to cool slightly before dipping in the butter and rolling the tops in sugar.