The first time I saw these beauties was in my local coffee shop, and didn’t think twice to order one, they taste it amazing, fragrant, sweet but not cloying, the perfect companion to my flat white and without the guilt feelings I get when I eat a doughnut.
I found the recipe in one of my favorite baking books, 'The back in the day bakery cookbook' by the marvelous Cheryl & Griffith Day. My version is slightly different, it makes around 15 medium size muffins. Here is what you need to start:
Ingredients for the muffins:
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon allspice
- 3/4 cup semi skimmed milk
- 2 tablespoons buttermilk
- 120 grams unsalted butter at room temperature
- 3/4 cup caster sugar
- 3 medium size eggs
Ingredients for the doughnut coating:
- 100 grams melted butter
- 1 cup caster sugar
- 1 1/4 tablespoons cinnamon
For the muffins preheat your oven at 175 Celsius (347 °F). Lightly greased your muffin tray with vegetable oil, I’m using a medium size silicone one but if you are using a regular one then use a little extra oil or better yet butter to grease them.
Sift together all the dry ingredients (but the sugar). In a medium size bowl combine the milk and buttermilk.
In a large mixing bowl, using the flat beater attachment on medium speed, cream the butter, then turn the speed to low and slowly add the sugar, mix until it turns light for about 2 to 3 minutes. Add the eggs one at a time. Add the dry ingredients alternating with the milk mixture, ending with the dry ingredients, try to not over mix it.
With a medium size ice cream scoop (you can also use a regular spoon), fill the moulds approximately two-thirds full. Bake for around 25 to 30 minutes, until the tops are firm to touch and golden.
After the muffins are baked and cooled down, melt the butter and in a separate large bowl mix the caster sugar and cinnamon. Brush the muffins with the melted butter and then roll over the sugar mix until fully coated. You can store the coated muffins for a maximum of two days in an airtight container.