Donut Muffins

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.

	this recipe	typical
dairy	68%	54%
egg	28%	26%
liquid	68%	62%
leavener	3%	2%
salt	2%	1%
sweetener	66%	104%
fat	59%	24%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

244 g	1 cup milk ((low-fat is fine))
15 g	1 tablespoon lemon juice
360 g	3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
10 g	2 1/2 teaspoons baking powder
1 g	1/4 teaspoon baking soda
5 g	2 teaspoons ground nutmeg
6 g	1 teaspoon salt
170 g	12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool
200 g	1 cup granulated sugar
100 g	2 large eggs
6 g	1 1/2 teaspoons vanilla extract
43 g	3 tablespoons unsalted butter
38 g	3 tablespoons granulated sugar
6 g	2 1/4 teaspoons cinnamon

Method: 8 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I follow Priscilla Martel's advice for substituting almond flour. She indicates that almond flour can be substituted 1:1 up to 1/4 of the total flour measurement. But, almond flour absorbs more liquid, so be prepared to add to that. In a very old (150 yr) fami” — a cook, 5.0★

“These are great ! I used to crave donuts but now I make these instead and it’s better for me and the kids. (I did reduce the butter by a tablespoon in the batter because I had pooling butter that seeped through the muffin liners.) But otherwise this recipe is ” — a cook, 5.0★