One of my uncomplicated guilty pleasures is a simple nutmeg scented cake donut, fresh from the bakery. I have made cake donuts before but let’s face it, it is a lot of trouble. One of the recipes that has been making the rounds of a few food blogs that I follow is this terrific recipe for muffins that pays homage to the simple but perfect cake donut. My version is a little richer and lighter than a couple that I tried; including whipping cream in place of milk, punching up the nutmeg flavour a little and using half cake flour for lightness.
This one bowl, simple muffin recipe, served warm out of the oven, will be the star of any weekend brunch.
- ¾ cup sugar
- 1 large egg
- 3/4 cup all purpose flour
- 3/4 cup cake and pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp freshly ground nutmeg
- ¼ c vegetable oil
- ¾ c whipping cream
- 1 tsp vanilla
- 1/2 cup sugar mixed with 1 tsp cinnamon
Preheat oven to 350 degrees F.
Use a baking spray to coat the muffin tins or grease them very well. The mini muffins as shown in the photo were baked in silicone mini muffin pans which work great.
Sift together the flours, salt, baking powder and nutmeg. Set aside.
In a large mixing bowl, whisk together the egg and sugar until very light in color.
Add the oil and whisk in well.
Add the whipping cream until well blended.
Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not overmix.
Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to overbake mini muffins especially.
Let them cool for 10 minutes before removing them from the pan.
Brush the outsides of the muffins with a little melted butter and roll them in the cinnamon sugar.