National Donut Day!

Today is National Donut Day! To celebrate, I’m doing a quick, cake-like donut that you bake in a muffin tin that I saw on America’s Test Kitchen.

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Muffin Tin Donuts

2 3/4cups all-purpose flour
1 cup sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 stick unsalted butter, melted
2 large eggs plus 1 large yolk

1 cup sugar
2 teaspoons ground cinnamon
1 stick unsalted butter, melted

Preheat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.

Scoop batter into prepared tin. Bake until donuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let donuts cool in tin for 5 minutes.

Stir sugar and cinnamon together in bowl to make the coating. Remove still warm donuts from tin. Working with 1 donut at a time, brush liberally all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve immediately.

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