Doughnut Muffins

1/4 cup (57g) butter

1/4 cup (50g) vegetable oil

1/2 cup (99g) granulated sugar

1/3 cup (71g) brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1 1/4 teaspoons ground nutmeg, to taste

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups (319g) unbleached all-purpose flour

1 cup (227g) milk

Topping:

3 tablespoons (43g) melted butter

3 tablespoons (39g) cinnamon sugar (mix 1 part cinnamon to 4 parts sugar)

Heat the oven to 425°F.

Lightly grease a standard muffin tin, or line with 12 paper muffin cups, and grease the cups with nonstick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar, or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight.  Store for a day or so at room temperature.

Makes 12. 

From King Arthur Flour