Celebrate National Doughnut Day with Mama Steph's simple recipe! - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Celebrate National Doughnut Day with Mama Steph's simple recipe!

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Here's a recipe you can use on National Doughnut Day, or any other day, to create a delicious breakfast, brunch or snack treat without leaving home!

Sunday Morning Spiced Muffins shared by Mama Steph:

Yield: 9 to 12 standard muffin-size puffs or about 30 miniature ones.

Coating

2/3 cup granulated sugar

1 tablespoon ground cinnamon

6 tablespoons unsalted butter

Muffins            

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1/4 teaspoon freshly grated nutmeg  (nutmeg from a spice jar will work, of course)

1/2 cup granulated sugar

1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups

1 large egg

1 teaspoon pure vanilla extract

1/2 cup milk

Preheat oven to 350°F. Butter or spray 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom. Immediately remove from heat. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside.

Prepare muffins:  Whisk flour, baking powder, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of milk, repeating again and finishing with the flour mixture. Mix only until combined.

Spoon into prepared muffin cups, filling only 3/4 of the way.

Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes.  Muffins will spring back when touched when ready, and a toothpick inserted into the center will come out clean.   Transfer pan to a wire rack.

When the muffins are still hot, but not so hot that you'll hurt yourself, dip them one by one in the butter, allowing  the butter to begin absorbing for a few seconds.  Then dip into the cinnamon sugar.

(note: if you would like to dip the WHOLE muffin into the butter, not just the top, then add two TBS butter to the amount that you brown in the saucepan.)

Place on a cooling rack , or pop into your mouth!  They really are best when warm. Reheat leftovers on a cookie sheet in a warm oven, or individually  in the microwave.

(Adapted from Betty Crocker and others by Smitten Kitchen)

See many more recipes by Mama Steph here!

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