These muffins were a Sunday morning treat for me growing up.  They are a dessert-type muffin and make the best memories having little hands help roll the muffins in the sugar and cinnamon mixture. The little bit of sugar mess is hands-down worth the memories! We are hooked on the Unsifted remix on this childhood classic!

As I shared recently on our @unsifted.kc stories, these muffins were called French Breakfast Puffs in my house as a child. They were from a simple half-page in an old cookbook, but they store much more space (and smiles) in my mind.  Anytime my mom would let us make these muffins, there were memories made... and debating between my sisters and myself about which of us got to roll the butter and who got to roll the cinnamon sugar. My boys debate the same thing now in my house.  So many memories were made in the kitchen with my mom and sisters.  This is what is so wonderful about baking and about the kitchen. Each recipe holds memories, smells, laughs, tastes.....a warmth and a smile.  I am so grateful to be able to share this recipe with you in hopes that you too can make such memories with your families and friends.

Happy Unsifted Baking!
Keira

Unsifted Donut Muffins 

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Donut Muffins HERE**

PREP: 20 minutes
TOTAL: 40 minutes 
YIELD: 11 muffins

INSTRUCTIONS:

1.  Mill the fresh flour

• Preheat oven to 375F
• Grease muffin cups (do not use liners)
• Set WonderMill® dial to “Pastry”
• Mill 1 cup Dessert Blend
• Mill ¾ cup Basic Blend

2.  Mix the butter mixture

• Melt ½ cup butter + set aside to slightly cool
• To a medium bowl, add ½ cups melted butter (cooled)
• Add ½ cup sugar
• Add 1 large egg
• Using a spoon or Danish whisk, mix together well

3.  Add dry ingredients

• Add 2 tsp baking powder
• Add 1 tsp salt
• Add ½ tsp nutmeg
• Mix gently to distribute thoroughly

4.  Add fresh flour + milk

• Add 1 ½ cups unsifted flour (or roughly half of total)
• Add ¾ cups milk
• Using a spoon, mix batter gently until flour is mostly incorporated, but some lumps remain
• Add remaining unsifted flour (about 1 ½ cups)
• Mix gently until incorporated with only a few lumps (it is a thick batter)

5.  Fill pan + Bake

• Fill each greased muffin cup about ⅔ full of batter
• Bake at 375F for 20-25 minutes
• Remove from oven let cool in pan for 5 minutes

6.  Roll in butter + sugar mixture

• To the first small bowl, add ¾ cup sugar
• Add 1 ½ tsp cinnamon
• Mix together and set aside
• To a second small bowl, add ½ cup melted butter
• Using two spoons, carefully roll each muffin in butter, letting excess butter drip off
• Place buttered muffin directly in the sugar mixture and thoroughly coat
• Let coated muffins cool on plate

STORAGE TIPS

Cooled donut muffins may be stored at room temperature in an airtight container for up to 2 days. They are best served warm and fresh, but they may be reheated in a toaster oven to crisp back

****Find our delicious Apple Spice and Vanilla VARIATIONS on our hard-copy recipe card****

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