Queen Bee Donut Muffins
Adapted from a Fine Cooking Magazine Recipe
Swoon-worthy muffins that taste like a baked cake donut.
Makes 13 muffins
3 cups Queen Bee Cakes, Cookies, Muffins flour
2 ½ tsp baking powder
¼ tsp baking soda
¾ tsp salt
½ tsp nutmeg
6 Tb butter, room temperature (3 oz)
6 Tb shortening, non-hydrogenated (3 oz)
¾ cup plus 2 Tb sugar
2 large eggs
¾ cup plus 1 Tb milk
2 Tb buttermilk or yogurt
For Dipping
8 Tb (4oz) unsalted butter; more as needed
1 cup sugar
1 Tb ground cinnamon
Preheat oven 350°
Grease muffin tins and set aside.
Whisk together the Queen Bee CCM flour, baking powder, baking soda, salt, and nutmeg.
Combine the milk and buttermilk or yogurt in a measuring cup.
In a stand mixer, cream the butter, shortening and sugar. Beat in the eggs, one at a time, until just mixed in.
Mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, just under ⅓ cup dipped in warm water. Smooth tops with your fingers dipped in warm water. An ice cream scoop works well. Bake the muffins until firm to the touch, 25-30 minutes.
To Finish: Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
3 cups Queen Bee Cakes, Cookies, Muffins flour
2 ½ tsp baking powder
¼ tsp baking soda
¾ tsp salt
½ tsp nutmeg
6 Tb butter, room temperature (3 oz)
6 Tb shortening, non-hydrogenated (3 oz)
¾ cup plus 2 Tb sugar
2 large eggs
¾ cup plus 1 Tb milk
2 Tb buttermilk or yogurt
For Dipping
8 Tb (4oz) unsalted butter; more as needed
1 cup sugar
1 Tb ground cinnamon
Preheat oven 350°
Grease muffin tins and set aside.
Whisk together the Queen Bee CCM flour, baking powder, baking soda, salt, and nutmeg.
Combine the milk and buttermilk or yogurt in a measuring cup.
In a stand mixer, cream the butter, shortening and sugar. Beat in the eggs, one at a time, until just mixed in.
Mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, just under ⅓ cup dipped in warm water. Smooth tops with your fingers dipped in warm water. An ice cream scoop works well. Bake the muffins until firm to the touch, 25-30 minutes.
To Finish: Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.