Makes 48 mini muffins. One muffin recipe, finished three different ways to imitate doughnuts. You can bake and cool muffins ahead without the toppings. Store the muffins in a plastic freezer bag in the freezer for up to 1 month. To serve, thaw muffins before topping.
The key with these is to not overmix the batter and not overbake them. At each step, mix only until the ingredients are just incorporated. And, when baking, watch carefully. The muffins will be baked completely and yet still appear very light in color (with no browning), which might trick you into thinking they're not done yet. Do the toothpick test. When done correctly, these are light and fluffy and moist and tender little bites of Heaven!
Muffins:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon baking soda
1-¼ cups whole milk
½ cup sour cream
1-½ sticks unsalted butter, softened
½ cup granulated sugar
⅓ cup packed brown sugar
2 eggs
Cinnamon-Sugar Topping:
1 cup granulated sugar
1 tablespoon ground cinnamon
1 stick unsalted butter, melted
Powdered Sugar Topping: (Note: The powdered sugar topping is absorbed into the muffin within
about 30 minutes of applying, so wait to apply until right before serving/eating).
about 30 minutes of applying, so wait to apply until right before serving/eating).
1 cup sifted powdered sugar
Chocolate Glaze:
4 tablespoons unsalted butter
3 tablespoons heavy cream
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 ounces bittersweet bar chocolate
1 cup sifted powdered sugar
Preheat oven to 350-degrees. Coat mini muffin pans with nonstick spray (or use mini paper muffin
liners).
liners).
For the muffins, whisk together flour, baking powder, salt, nutmeg, and baking soda. Combine
milk and sour cream.
milk and sour cream.
Cream butter, granulated sugar, and browns sugar in a bowl until light and fluffy.
Beat in eggs once at a time until fully incorporated.
Alternately add flour mixture and milk mixture to butter mixture, starting and ending with flour
mixture. Mis batter until just combined and smooth.
mixture. Mis batter until just combined and smooth.
Transfer a heaping 1 tablespoon batter into each well of prepared pans and bake muffins
until a toothpick inserted in the centers comes out clean, 12 - 15 minutes. Cool muffins in the pans
5 minutes, then turn them out. Apply toppings while muffins are warm.
until a toothpick inserted in the centers comes out clean, 12 - 15 minutes. Cool muffins in the pans
5 minutes, then turn them out. Apply toppings while muffins are warm.
For the cinnamon-sugar topping, combined sugar and cinnamon. Dunk warm muffins first in
melted butter, letting excess drip off, then roll in the cinnamon-sugar mixture.
melted butter, letting excess drip off, then roll in the cinnamon-sugar mixture.
For the powdered sugar, rolls arm muffins in powdered sugar until completely coated.
For the chocolate glaze, heat butter, cream, corn syrup, and vanilla in a saucepan over low
until butter melts. Whisk in chocolate until melted. Stir in powdered sugar until smooth. Dip
tops of warm muffins with glaze.
until butter melts. Whisk in chocolate until melted. Stir in powdered sugar until smooth. Dip
tops of warm muffins with glaze.