Cinnamon Doughnut Muffins

Name: Cinnamon Doughnut Muffins
Cook time: 30 min
Ingredients: 200g unsalted butter at room temperature, cubed; 1 cup caster sugar; 2 tsp vanilla extract; 2 eggs, cracked into a bowl and beaten with a spoon; 2 1/4 cups plain flour; 3/4 tsp baking powder; 3/4 tsp cream of tartar; 3/4 tsp bicarb soda; 3/4 tsp grated nutmeg; 1 1/4 cups greek yoghurt

Kristy Komadina

October 11, 2012

easyTime:< 30 mins

These muffins capture the flavour of cinnamon doughnuts but don’t require you to pull out the deep-fryer. The recipe uses an unusual method of dredging the muffin batter in cinnamon sugar that really works. You’ve got to try this one, I’m positive you’ll be impressed.

Ingredients

200g unsalted butter at room temperature, cubed
1 cup caster sugar
2 tsp vanilla extract
2 eggs, cracked into a bowl and beaten with a spoon
2 1/4 cups plain flour
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp bicarb soda
3/4 tsp grated nutmeg
1 1/4 cups greek yoghurt

Dredging mixture

1 cup caster sugar
2 tablespoons cinnamon (you will have some cinnamon sugar left over for another use)

Method

Preheat your oven to 180°C. Grease a 12 hole muffin tray with butter or cooking spray.
Place the butter, sugar and the vanilla in a bowl of a stand mixer fitted with a paddle attachment. Beat the butter and sugar together for 3-5 minutes, until it becomes pale and creamy.
With the motor running on medium speed, drizzle the beaten eggs in a stream. Beat for another minute until light and fluffy.
In a separate bowl, sift together the flour, baking powder, cream of tartar, bicarb soda and nutmeg.
With the mixer running on low speed, add 1/3 of the flour mixture, followed by half of the greek yoghurt, then another 1/3 of the flour, the rest of the yoghurt then finishing with the flour. Only mix until just combined.
You will have a fairly stiff batter. If it is a particularly hot and humid day, it might be worth refrigerating the mixture for 15 minutes, otherwise proceed immediately.
Combine the caster sugar and cinnamon in a shallow bowl. Taking nectarine sized balls of batter (using an ice cream scoop will help with this), drop them into the cinnamon sugar and coat all over. As you turn the ball around in the cinnamon sugar, it should form a barrier that makes it easier to handle. Drop each ball into a hole in the muffin tray.
Bake for 20-22 minutes, or until golden brown.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.