Skip to main content
Donate

Weekend Recipe: Muffin Tin Donuts

By Katherine Spiers
October 11, 2013
Support Provided By
Photo courtesy Cook's Country
Photo courtesy Cook's Country

We've got donuts on the brain. But sometimes you just don't want to leave the house, even if it is for a perfect, sugary treat. Thank goodness for this recipe from Cook's Country. You just pop the dough in a muffin tin -- no special equipment needed for these fantastic crowd-pleasers.

Muffin Tin Donuts
Makes 12 donuts

Donuts:

  • 2 3/4 cups (13 3/4 ounces) all-purpose flour
  • 1 cup (7 ounces) sugar
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter, melted
  • 2 large eggs plus 1 large yolk

Coating:
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.

2. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.

3. Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.

Support Provided By