Light and tender, buttery and sweet, these muffins are more like a delicious cake doughnut than a heavy dense muffin. Another delightful thing about this recipe is that it makes four dozen muffins, AND you can keep this uncooked batter in the fridge for up to three days, which gives you plenty of time to bake them all off!!
1½ cups unsalted butter, room temperature
1¾ cups white sugar
4 large eggs
6 cups all purpose flour
1 tablespoon +2 teaspoons baking powder
½ teaspoon baking soda
1¾ teaspoon salt
1 teaspoon ground nutmeg
1 + 2/3 cups milk
¼ cup buttermilk
Cream the butter and sugar in a large mixing bowl (stand mixer works best because it's a lot of batter). Beat in eggs, one at a time until well mixed.
Sift the dry ingredients together and set aside. Mix the milk and buttermilk together and set aside.
Mix the dry ingredients, into the butter-sugar mixture, alternatively with the milk mixture (add in thirds), mixing only until it is well mixed after each addition. Don't over mix.
Grease and flour standard size cupcake pans and fill them 2/3 full. Bake in a preheated 350F oven for 30 to 35 minutes or until they feel firm to the touch.
Remove the baked doughnut muffins from the pan and dip them (on all sides) in melted butter, then roll them in cinnamon sugar.
To make cinnamon sugar, just mix 2 cups of white granulated sugar with a tablespoon of ground cinnamon. If you are a BIG cinnamon fan, use two tablespoons. These muffins are extremely light and tender and taste like a very good cake doughnut.