The recipe is actually called "Doughnut Muffins." And of course, it's a King Arthur Flour recipe. I renamed them "Cinnamon-Sugar Muffins" because they didn't taste like doughnuts to me (of course it's been awhile since I've eaten a doughnut). At any rate, they are tasty. I pretty much followed the recipe exactly, but I did make a slight change to the spices. The original recipe can be found here.
Note: I weighed a lot of the ingredients on a kitchen scale so I didn't have to wash a lot of measuring cups. Visit the KAF website if you want the volume measurements :-).
Cinnamon-Sugar Muffins (makes 12 muffins)
1/4 cup butter
1/4 cup vegetable oil
3.5 ounces granulated sugar
2.5 ounces brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. freshly ground nutmeg
1/2 tsp. cinnamon
3/4 teaspoon salt
1 tsp. vanilla extract
11.25 oz. all-purpose flour
1 cup milk
3 Tbsp. melted butter
2 Tbsp. granulated sugar
1 Tbsp. cinnamon
Heat your oven to 425 degrees and prepare your muffin tins. I lined the cups with paper liners and sprayed the liners with cooking spray.
This is a cakey batter, and it differs from standard muffin recipes because you cream together the butter and sugars, and then alternate adding the dry ingredients and milk when incorporating everything.
In a mixing bowl, cream the butter, vegetable oil, granulated sugar, and brown sugar until smooth.
Check out this high-tech mixer! This is the first one I've seen with an electronic "shifter."
Add the eggs, one at a time. Beat until well combined.
Stir (using a spatula or spoon) in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract.
Stir in 1/3 of the flour until fully incorporated. Then add in 1/2 milk, another 1/3 of the flour, the rest of the milk, then the rest of the flour. Make sure to mix thoroughly after each addition. Be sure to start and end with the flour.
This batter's ready!
Time to fill the muffin cups. You will want to fill them pretty full.
Whoops! Spilled batter...
All cleaned up and ready to go!
Bake 15-17 minutes (it took 17 minutes in my parents' oven). Be sure to test the muffins with a toothpick.