Emily Vaartstra | Crumbs
Emily Vaartstra | Crumbs
I might be one of the few people in the world who doesn’t like doughnuts, but these muffins are the perfect combination of buttery, sugary, fluffy goodness and are closely equated with the taste of a doughnut. The best way to eat these muffins is warm — and if you dare, with a thin slab of butter melting between the two halves.
Ingredients:
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 2/3 cups shortening
- 2 eggs
- 1 cup milk
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 stick butter
Directions:
- Preheat oven to 350 degrees Fahrenheit and lightly grease a muffin tin
- Stir flour, baking powder, salt and nutmeg in a large bowl
- In a different bowl, mix shortening and one cup of sugar until creamed. Add the eggs and mix again
- Add flour mixture and milk alternately to the shortening mixture. Make sure to beat well after each addition
- Fill muffin tin cups two-thirds full
- Bake the muffins for 20-25 minutes or until golden.*
- In a small bowl, melt the stick of butter, and in a separate small bowl stir one cup of sugar with the cinnamon
- Dip the tops of the muffins in the melted butter and then roll in the cinnamon-sugar mixture
- *For miniature muffins, bake for 10-15 minutes or until golden
Emily Vaartstra can be reached at [email protected]