These dense, slightly tangy, cinnamon-sugar-coated muffins by Bruce and Eric Bromberg are the way to feed a donut craving without the mess and hassle of deep-frying. Nutmeg and buttermilk in the batter make the eventual muffins taste a lot like a buttermilk old-fashioned.... Read More
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Cronut and other trendy pastries, move over. You can make your batter for our donut muffins a day or two before your brunch and then bake them the morning of your eating event. Just think, a delectable fusion that will be the talk of the day, and you don't have to worry about making the whole thing that morning. The batter is flavored with buttermilk and nutmeg, and later, the muffins are coated in cinnamon and sugar. The result is a slightly tangy, dense muffin that resembles a bit of the best of both worlds, but without deep frying.