French Doughnut Muffins on Fabricut Hybris-Lemondrop Embroidered Linen From India
Food is essential to our lives. Cooking with high quality ingredients and presenting it well turns ordinary food into a feast.
I was inspired to make these French Doughnut Muffins after our morning visits to Underground Bakery in Dennis Village, Cape Cod. The owner, Ian, and his team offer these most decadent creations that melt in your mouth. Once they bake, they coat their muffin in butter and encase the entire thing in cinnamon sugar. Yummy!
Now, I couldn’t possibly duplicate Underground Bakery’s confections so this is my less-guilt variation.
French Doughnut Muffins
- 2 cups whole wheat flour
- 1 cup white flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon nutmeg
- 2 large eggs
- 1 cup unsweetened almond milk ( I was out of skim milk)
- 1/2 cup coconut oil (liquid form- just put the jar in warm water if it’s solid)
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Preheat oven to 350 degrees
Grease 18 muffin cups. (This will vary depending how big you make them)
Lightly stir together the flours, sugars, baking powder,salt and nutmeg in a medium bowl.
In a separate bowl, wisk together the eggs, milk, oil and vanilla.
Add the dry ingredients to the liquid, mixing just until moistened.
Fill the muffin tins 3/4 full.
Bake for 20-25 minutes or until an inserted toothpick comes out clean.
While the muffins are baking, combine the sugar and the cinnamon. Melt the butter.
As soon as the muffins come out of the oven, brush the tops with the melted butter and dip in the cinnamon sugar mixture.
Serve warm with coffee, milk or hot cider.
This is the perfect recipe for fall because it makes the house smell oh so yummy.
What’s cooking at your house today?
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