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Eggnog Doughnut Muffins

Eggnog Doughnut Muffins

Doughnuts - love ’em. Muffins - love ’em. So what happens when they meet up and become one? A doughnut-muffin, or “duffin,” is born! Whether you’re a huge proponent of dessert hybrids (like “cronuts”) or just discovering their existence, I’m confident you will be a fan of these.

Doughnut muffins are dense, richly flavored, and rolled in sugar like real doughnuts. I am obsessed with making them eggnog flavored for the holidays. They are incredible when served warm with coffee, or with a little hot fudge and ice cream for dessert. You’ll immediately be converted once you give these a try - you’ll never settle for just a doughnut, or just a muffin, again!

Kelsey Banfield

Makes: 12 muffins

Ingredients:

  • 1/2 stick unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon eggnog flavored extract
  • 2 2/3 cups all-purpose flour
  • 1 cup regular eggnog (not skim) made with whole milk
  • 4 tablespoons melted butter (topping)
  • 2 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon (topping)

Directions:

1. Preheat the oven to 425 degrees. Line a 12-cup muffin tin with paper cups and set aside. Mix the cinnamon sugar for the topping and set aside.

2. In the bowl of an electric stand mixer beat the butter, oil, and sugars until smooth. Then beat in the eggs one at a time.

3. In a small bowl stir together the baking powder, baking soda, nutmeg, cinnamon, salt, extract, and flour. Beat carefully into the wet ingredients until just incorporated, alternating with the eggnog.

4. Distribute the batter evenly amongst the muffin tins. Bake them for 15-17 minutes or until the tops of the muffins spring back when touched and are a pale golden brown. Allow them to cool until they’re comfortable to touch.

5. Melt the butter for the topping in a small bowl and dip the top of each muffin in it. Then, dip the tops in the bowl of cinnamon sugar, and serve.

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