Muffin Tin Doughnuts

I didn't realize yesterday was National Donut Day until around 5 o'clock.  Probably a good thing because if I had known, I would have made these Muffin Tin Doughnuts, and let me tell you, they don't stick around for long!

Above is not the greatest pic, but as I was working on my set-up, Helena came and helped herself to the mini one and then John came and took a big one.  Perhaps they didn't notice what I was doing?  I think it was that the doughnuts were just too good for them to care.  These are seriously that good - my doughnut-loving husband, who hasn't been truly impressed by any doughnuts north of the border, said these are as good as the ones you get south of the border!

Muffin Tin Doughnuts

recipe from Cooks' Country, June/July 2013

Ingredients

2 3/4 cups all purpose flour

1 cup sugar

1/4 cup cornstarch

1 Tbsp. baking powder

1 tsp. salt

1/2 tsp. nutmeg

1 cup buttermilk

8 Tbsp. unsalted butter, melted

2 large eggs plus 1 large yolk

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1 cup sugar

2 tsp. cinnamon

8 Tbsp. unsalted butter, melted

Directions

1. For the Doughnuts: Adjust oven rack to middle position and heat to 400 degrees.  Grease 12-cup muffin tin.  Whisk first 6 ingredients together in bowl.  Whisk buttermilk, melted butter & eggs in separate bowl.  Add wet ingredients to dry and stir until just combined.  Scoop batter into prepared tin.  Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19-22 minutes.  Let doughnuts cool in tin for 5 minutes.

2. For Coating: Whisk sugar and cinnamon together in bowl.  Remove doughnuts from tin.  Working 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere.  Transfer to wire rack and let cool at least 15 minutes.