Doughnut Muffins

Doughnut muffins are the trick that gives you the soul of an old-fashioned cake doughnut without dragging out the deep-fryer. Hot muffins go straight from the pan into a bath of melted butter, then get rolled in cinnamon sugar so the coating clings in a thick, fragrant crust.

The nutmeg is what gives it that classic doughnut shop flavor. Half a teaspoon might not sound like much, but it’s the secret ingredient that turns this from a basic muffin into something that smells exactly like a 6 a.m. bakery on Sunday.

The batter itself is a simple creamed-shortening base. Alternating the flour mixture with milk in additions keeps the crumb tender and prevents the gluten from over-developing into something tough.

Pro Tips

• Bake at a hot 400°F (200°C) so the muffins set fast and develop a domed top. A cooler oven gives you flat, sad muffins instead of the bakery-style peak.
• Roll the muffins in cinnamon sugar while they’re still warm, not cool. Hot muffins grip the sugar coating, cool ones shed it onto the counter.
• Don’t overmix once the flour goes in. Stir just until the streaks disappear. Beating develops gluten and turns these rubbery instead of cakey.
• Eat the day they’re baked. The cinnamon sugar coating loses its crunch overnight as it absorbs moisture from the muffin.

Variations

• Add a quarter teaspoon of cardamom along with the cinnamon for a Scandinavian twist.
• Brush with maple syrup before rolling for a sticky, glazed finish.
• Stir a tablespoon of grated lemon zest into the batter for a brighter, almost-doughnut-shop-glazed flavor.