Doughnut Muffins
Ingredients
For the Batter
- 256 g bleached cake flour (9 ounces; 2 cups), such as Swans Down
- 1 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/2 teaspoon ground nutmeg (see notes)
- 1/4 teaspoon baking soda
- 170 g sour cream (6 ounces; about 3/4 cup), at room temperature
- 113 g granulated sugar (4 ounces; about 1/2 cup plus 1 tablespoon)
- 113 g unsalted butter (4 ounces; 8 tablespoons), melted, plus more for greasing
- 42 g neutral cooking oil (1 1/2 ounces; 1/4 cup), such as canola
- 1 large egg plus 1 egg yolk, at room temperature
For the Coating
- 100 g granulated sugar (3 1/2 ounces; 1/2 cup)
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 28 g unsalted butter (1/2 ounce; 2 tablespoons), melted
Instructions
- 1
Preparation - Adjust oven rack to middle position, and preheat oven to 400°F (205°C). Grease a 12-cup muffin pan with butter; set aside.
- 2
Prepare the Batter - In a large bowl, whisk together flour, baking powder, salt, nutmeg, and baking soda in a large bowl to combine. In a medium bowl, whisk sour cream, sugar, butter, oil, egg, and egg yolk until smooth. Add sour cream mixture to flour mixture, folding in using a flexible rubber spatula until no streaks of flour remain. (Batter will be thick and dense.)
- 3
Prepare the Batter - Place buttered muffin pan in oven; heat until butter is melted, just starting to brown, and smells nutty, about 2 minutes.
- 4
Prepare the Batter - Using oven mitts or a kitchen towel, carefully remove hot pan from oven. Working quickly, portion batter into prepared muffin pan using a 1/4 cup measuring cup.
- 5
Prepare the Batter - Return pan to oven, and bake until tops are lightly golden, sides are browned, and a toothpick or cake tester inserted into center of muffin comes out clean, about 15 minutes. Immediately remove muffins from pan; place muffins on a wire rack.
- 6
For the Coating - In a wide, shallow bowl whisk sugar, cinnamon, and salt to combine. As soon as muffins are cool enough to hold comfortably, working with one muffin at a time, use a pastry brush to brush each muffin all over with melted; place in cinnamon-sugar mixture, and turn to evenly coat.
- 7
For the Coating - Return muffin to wire rack, and repeat process with remaining muffins. Let cool until just warm, about 15 minutes, or cool completely, about 45 minutes. Serve warm or at room temperature.
