Muffin Tin Doughnuts

Can the people at America’s Test Kitchen do anything wrong? Not in my book. Every recipe I have tried has been perfect. This one is no different. Who doesn’t want doughnuts made without frying and in your pajamas? Exactly.

I have zero changes to the recipe and I just used milk with a splash of white vinegar to make buttermilk. I am certain they would be even better if I actually used buttermilk. They taste like cinnamon sugar cake doughnuts.

I also made a quick pink coating for James (who only wants pink doughnuts) out of juice and powdered sugar. I poured chocolate syrup over Zach’s when he asked for chocolate. Neither of them liked these changes. But both of them liked the original version. Naturally.

The recipe is quick and easy, perfect for lazy Saturday mornings. We don’t have those being Walls, so I made them on a slow Friday morning.

Muffin Tin Doughnuts
Cook’s Country
Makes 12 big or 18 medium sized muffins

2 3/4 cups all-purpose flour
1 cup sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 large yolk
1 cup sugar (coating)
2 teaspoons cinnamon (coating)
8 tablespoons unsalted butter, melted

1. Adjust oven rack to middle position and heat to 400. Spray a 12 cup muffin tin with cooking spray. Whisk flour, sugar, cornstarch, baking powder, salt and nutmeg together. Whisk buttermilk, melted butter, and eggs together in a separate bowl. Add wet ingredients to dry ingredients and stir until just combined.
2. Scoop batter into prepared tin and bake until doughnuts are lightly browned, about 20 minutes. Let cool in tin for 5 minutes.
3. For the coating, whisk sugar and cinnamon together in a bowl. Remove doughnuts from tin and dip into melted butter. Roll in cinnamon and sugar, pressing to adhere.

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