Sugared-Donut Muffins
Recipe type: quick breads
Prep time: 
Cook time: 
Total time: 
Serves: 24 muffins
These mix up really fast, and you can make yourself a cup of coffee while they're in the oven, and then--you'll be good to go for your afternoon snack or teatime!
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 2-3 large eggs
  • 6 cups unbleached flour
  • 1 Tb plus 2 tsps baking powder
  • ½ tsp baking soda
  • 1¾ tsp salt
  • 1 tsp ground nutmeg (freshly-ground is divine)
  • 1⅔ cups milk
  • ¼ cup buttermilk
  • melted butter and cinnamon sugar
  1. Preheat oven to 350 degrees and generously grease muffin tins, including the surface between the cups to prevent muffin tops from sticking to the pan. (This is important, as you will see if you forget!)
  2. Cream butter and sugar together until light and fluffy. Beat in the eggs, set aside.
  3. Mix together dry ingredients, set aside.
  4. In a third bowl, combine milk and buttermilk and then (you guessed it) set aside.
  5. Alternately add flour mixture and milk mixture to the egg batter, starting and ending with flour mixture. Mix just until batter is smooth.
  6. Scoop enough batter into each muffin tin so that the batter is even with the rim of each cup.
  7. Bake 25 to 35 minutes until the muffins are firm to the touch. Remove from oven and cool just enough to be able to handle.
  8. Brush muffins with melted butter and roll in cinnamon sugar, and enjoy! Yum!
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