Wednesday, June 23, 2010

Downtown Bakery and Creamery's Doughnut Muffins


Maybe double yum.

Not only are these amazing, but they might even be better than the originals.

I watch food network alot, and I always take notes when I see them feature restaurants or bakeries in my area. So when I went to Napa a few weeks ago, I knew I had to take a sidetrip to Healdsburg to check these babies out. And they were good.

So good in fact, that I decided to make them the next weekend for a road trip we were taking with friends. Not only were they gobbled up, but Diesel told me they are better than the first ones we tried.

And you know what? I agree.

Doughnut Muffins
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
1 1/2 teaspoons vanilla extract

For the topping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins:
Put a rack in the middle of the oven and heat the oven to 350°F.
In a stand mixer or a large bowl, cream the butter and sugar for 5 mins, until lighter in color and sugar particles are not obvious.
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, buttermilk and vanilla extract.

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.
Grease and flour a standard-size muffin tin. 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. (An ice-cream scoop gives you the perfect amount.)
Bake the muffins until firm to the touch, 30 to 35 min.

To Finish:
Melt the butter for the dipping mixture. Combine the sugar and cinnamon.
When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make Ahead Tips:
You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

1 comment:

Alex's Mommy said...

Yum Yum Yum! These were so good when we had them on the road trip that I gobbled up half a dozen and didn't tell anyone (although my pants are now a bit tighter...hmmm).

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