8th June 2010
Man oh man… so much going on here. Summer is totally wearing me out. Overnight Girl Scout camp with Analise on Friday, birthday parties for both kiddos last week, Girl Scout Day Camp everyday this week (including 1.5+ hours in the car each day!), getting ready to leave for St. Louis/Wisconsin/Minnesota on Friday…We won’t mention the state of my house in the crazy life!!
BUT! These muffins were the PERFECT choice for one of my favorite ways to spend a morning… with a favorite friend, drinking coffee, chatting over the crazy chaos that is 4 boys playing. These are DELICIOUS, and they absolutely need a nice cup of coffee or tea with them. And a good friend
Doughnut Muffins by King Arthur Flour (the source of all my favorite baking products, flour and recipes!!) Click over for a picture!
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 teaspon vanilla extract
- 2 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- 3 tablespoons melted butter
- 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 17 to 20 minutes, or until they’re a pale golden brown.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Yield: 12 muffins.