A few weeks ago, as I was walking to the office, I detoured through Grand Central Station, one of NYC's transit depots, except this one is a beautiful one — I took my wedding photos here. I stopped at Dishes to grab something for breakfast — a donut muffin. I've heard about them but never had one and it cost me a whopping $3! As I ate my muffin at my desk, I knew there had to be blogs about this recipe... and low and behold, of course, there were!
I found two. Both used similar ingredients except one used melted butter and the other used oil. Both were missing some additional cinnamon in the donut, which I found hard to believe. Both recipes stated they yield 10-12 muffins. Guess everyone likes them "mini." In my house we like them slightly larger and I came out with 6 both times!
I actually prefer the recipe using butter. The muffins puffed up a lot nicer.
Here's my recipe for these sinful bites of OMGoodness!
For the Muffins:
1 1/2 cups of all-purpose Flour
3/4 cup of sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 whole egg
1/2 cup of whole milk
1/2 teaspoon vanilla extra
1/3 cup of unsalted butter, melted
For the Cinnamon Sugar Topping:
1/4 cup (1/2 stick) of unsalted butter, melted
1/2 cup of granulated sugar
1 teaspoon of cinnamon
Preheat your oven to 350 and butter and flour a standard muffin tin. Combine the egg, milk and melted butter. Being careful not to add the egg to hot butter and set a side. Add all the dry ingredients to a mixer and give it a quick mix. Add the egg/milk/butter mixture to the dry ingredients and mix just until combined. Fill the prepared muffin tins with a generous table spoon of batter or until all the batter is evenly distributed among all tweleve muffin cups. Bake for 20 minutes or until lightly golden. Let cool on baking sheet.
Combine the cinnamon and sugar in a small bowl. Dip each muffin in the butter letting the excess butter drip off, then toss in the cinnamon/sugar mixture until completely coated. Repeat.
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