Is it a muffin or is it a doughnut?

Now that I've adjusted (more or less) to rising in the wee hours when our wee one is hungry, I find that the early morning is a fabulous time to cook. My husband also seems pretty happy about it. Last weekend, Saturday morning found me up at 5:30. With the sun just rising and cool temperatures, it seemed like the perfect time to make muffins.

Often on Saturdays, we visit the local bakery in Scotch Plains: the Suisse Pastry Shop. They have the BEST old-fashioned glazed donuts and really good apple fritters, among countless other tasty delights. These muffins taste a bit like those donuts and they're super easy to make. I'm also hoping they're a bit healthier! Another benefit: they make your house smell almost as good as the pastry shop.



Donut muffins
adapted from Williams-Sonoma Muffins

7 Tbsp. unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract

For the topping:
1/3 cup sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter, melted

Preheat oven to 350F. Line 9 muffin cups with foil liners, or grease 9 of the cups.

Using an electric mixer on medium speed, cream together the butter and sugar. Add the egg and beat until pale and smooth.

In a separate bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add half to the butter mixture, then add the buttermilk, combining well after each addition. Add the remaining flour mixture and stir until just evenly moistened - the batter will be lumpy.

Spoon into the muffin cups and bake for about 20-25 minutes. Remove from oven and let cool in pan for 5 minutes. Remove from pan and continue cooling until cool enough to handle.

To finish, stir together the cinnamon and sugar in a dish and melt the butter in a separate dish. Dip each muffin top in the butter then press it in the sugar.

Makes 9 muffins.