These doughnut muffins have all the flavours of a doughnut, but in the form of a muffin. They are perfect straight out of the oven, or once they have cooled down. If you want to turn them into jam doughnut muffins, just spoon half the mixture into the muffin holes, place a spoonful of jam in each muffin hole, then top with the remaining muffin mixture.
- 85g butter, melted
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 cup plain flour
- 50g butter, melted
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Preheat the oven to 190c. Grease a 12 hole muffin tin.
Add the melted butter, sugar and nutmeg to a large bowl and stir until well combined. Add the milk and stir again. Add the baking powder and flour to the bowl and stir until just combined.
Divide the mixture between the 12 muffin holes. Bake for around 15 minutes, until the muffins are cooked through and golden.
Melt the second lot of butter in a bowl. In another bowl, combine the sugar and cinnamon.
Once the muffins have cooked, dip the tops of the muffins in the butter, then dip in the cinnamon sugar. Serve warm or cold.