Cinnamon Sugar Donut Muffin

In Sept 2009, I baked Jammy Donut Muffin which is sometimes similar to this Cinnamon Sugar Donut Muffin.   That is definitely a long time ago, so today I took the opportunity to join Bake Along for their July event.

I used Frozen Wing's recipe as I wanted to use my mini muffin tray which has been sitting really patiently in the cupboard.

I am sure my little one will be delighted to have this for tea.

Next, will I be game enough to try to attempt Cronut?  

Learning experience: 

It is soft and fluffy when eaten hot.  It doesn't have the texture of a deep-fried donut if that is what you are expecting.  It is also not cake-like with a strong buttery taste when it is eaten fresh.  After a day of rest, the flavour seems to develop.  

What you need:

187g plain flour

1/8 tsp baking soda

1¼ tsp baking powder

¼ tsp salt

1/8 tsp grounded nutmeg

¼ tsp ground cinnamon

110g milk

1 tbsp buttermilk (1 tbsp milk with ¼ tsp lemon juice)

56g butter, softened

60g castor sugar

1 egg

For doughnut coating

56gm unsalted butter, melted (I needed more to do a batch of 24 mini muffins)
½ cup sugar mixed with ½ tbsp ground cinnamon

Method:

Preheat oven to 177C. Grease and flour the muffin pans

Sift together the flour, baking soda, baking powder, and salt.

In a medium bowl, combine the milk and the buttermilk or yogurt.

In a large mixing bowl, cream the butter for 2-3 mins using a handheld mixer on medium speed. Reduce to low and gradually add in the sugar. Continue to mix until the mixture is light and fluffy.

Add the egg, beating until just combined.

Add the dry ingredients in 3 batches, flour, milk, and flour mixture just until smooth.  Do not overmix.

Scoop the batter into the prepared muffin tray, filling approx 2/3.

Bake for 20-25 minutes, until the tops are lightly golden.

While the muffins are baking, prepare the melted butter in one bowl and the cinnamon sugar in another bowl.

Let the doughnut cool completely on a wire rack, dunk them in the melted butter, then coat them with cinnamon sugar. 

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings, and Zoe of Bake for Happy Kids