My favorite bakery in town makes delectable pastries called French doughnuts, which are baked instead of fried like regular doughnuts. They look like very tiny Bundt cakes. Andy and I enjoy going to the bakery on Saturday morning for croissants, French doughnuts, and coffee—the perfect meal! Several months ago The Pioneer Woman posted a recipe for French Breakfast Puffs, which looked very similar to the doughnuts I love so much. Today I finally got around to making them and I'm happy to report they taste exactly the same! The Pioneer Woman's recipe calls for shortening, but I substituted butter instead. I made them in a regular-size muffin pan; next time I plan to use a mini-muffin pan instead so they'll be bite size. They are very simple to make; you could refrigerate the batter and just scoop out what you need. After baking, roll the muffins in melted butter and cinnamon sugar. What could be better? Enjoy!
French Doughnut Muffins
11 Tbsp. butter, softened
2 1/2 cups sugar, divided
3 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 to 1/2 tsp. freshly grated nutmeg
1 cup milk
3 tsp. cinnamon
3/4 cup butter, melted
1. Beat butter and 1 cup sugar with an electric mixer until creamy. Beat in eggs, 1 at a time, just until yellow disappears.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Scoop batter into lightly greased muffin cups.
3. Bake at 350° for 22 minutes or until done. Let cool in pan 10 minutes.
4. Combine remaining 1 1/2 cups sugar and cinnamon in a bowl. Dip warm muffins in melted butter and then roll in cinnamon-sugar mixture. Serve immediately.