🥘 Ingredients
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all-purpose flour2.66 c
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baking powder1/2 tbsp
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baking soda1/4 tsp
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cinnamon1 tsp
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eggs2 large
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granulated sugar1/2 c
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light brown sugar1/3 c
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milk1 c
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nutmeg3/4 tsp
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salt3/4 tsp
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unsalted butter4 tbsp
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vanilla1 tsp
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vegetable oil4 tbsp
🍳 Cookware
- doughnut pans
- 12-cup mini muffin tin
- medium-sized mixing bowl
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1Preheat the oven to 425°F. Lightly grease doughnut pans and 12-cup mini muffin tin .
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2In a medium-sized mixing bowl , cream together the melted unsalted butter , vegetable oil , and granulated sugar , and light brown sugar till smooth. Add the eggs , beating to combine. Add the vanilla and stir to combine.unsalted butter: 4 tbsp, vegetable oil: 4 tbsp, granulated sugar: 1/2 c, light brown sugar: 1/3 c, eggs: 2 large, vanilla: 1 tsp
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3In a separate bowl. stir the baking powder , baking soda , nutmeg , cinnamon , salt , and all-purpose flour until well combined. Add 1/3 of the mixture at a time to the butter mixture alternately with the milk , beginning and ending with the flour and making sure everything is thoroughly combined.baking powder: 1/2 tbsp, baking soda: 1/4 tsp, nutmeg: 3/4 tsp, cinnamon: 1 tsp, salt: 3/4 tsp, all-purpose flour: 2.66 c, milk: 1 c
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4Spoon the batter into a pastry bag without a tip. Squeeze into the doughnut molds, filling the cups nearly full. Bake the doughnuts for ⏱️ 5 minutes and then drop temperature to 375°F. Continue to bake for 10 more minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. (Only bake 7 more minutes if they are in a mini muffin tin)
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5In a medium bowl, add the powdered sugar. Melt the butter in a separate small bowl. When muffins have cooled slightly, roll the doughnuts/doughnut holes in the butter and then the powdered sugar. Cover in powdered sugar until completely coated. This may take a couple coats of powdered sugar.
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6Serve immediately or within 24 hours.