Muffin Tin Doughnuts
"Why this recipe works:To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and cut all-purpose flour with cornstarch to create a tender, cakelike crumb. A hot oven helps replicate the crispy edges of a traditional deep-fried doughnut, and a final coating of melted butter followed by a roll in cinnamon sugar creates a rich, sugary exterior...."
INGREDIENTS
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DOUGHNUTS2 3/4 cups (13 3/4 ounces) all-purpose flour
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1 cup (7 ounces) sugar
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1/4 cup cornstarch
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon ground nutmeg
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1 cup buttermilk
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8 tablespoons unsalted butter, melted
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2 large eggs plus 1 large yolk
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COATING1 cup sugar
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2 teaspoons ground cinnamon
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8 tablespoons unsalted butter, melted
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