Doughnut Muffins.

I have always found baking therapeutic.
Perhaps its the smell of butter or putting to use all the energy on stirring & mixing.

So here's to great friends, family & glorious butter.

Doughnut Muffins (adapted from a recipe by Kathleen Stewart)

from Lottie + Doof.com

Muffins:

• 12 tablespoons unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup whole milk
• 1/4 cup buttermilk

Topping:

• 4 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon cinnamon

Preheat the oven to 350° F. Grease and flour a standard-size muffin tin.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, 30-35 minutes.

For the topping: Combine the sugar and cinnamon in a small bowl. When the muffins are just cool enough to handle, remove them from the tin, brush them all over with melted butter and roll them in the cinnamon sugar.

***The muffins are best the day they are made when they taste most doughnut-y and delicious, although that didn’t stop us from happily eating the leftovers the next day.