These dense, slightly tangy, cinnamon-sugar-coated muffins are the perfect answer to your morning donut craving.
For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW.
Special equipment: You’ll need a pastry brush as well as a 24-well mini muffin pan for this recipe.
Portioning the sticky batter into the small wells of the muffin pan is easiest with a 1/2-ounce ice cream scoop. If you don’t have one, just use a spoon.
Game plan: The batter will keep in the fridge for up to 3 days, so you can prepare it in advance and bake when you’re ready.
For the muffins:
Variation: Jelly Doughnut Muffins
If jelly doughnuts are more your style, allow the muffins to cool and use a small pastry tip to make a hole in the bottom of each. Fill the pastry bag with your favorite jam, jelly, or citrus curd and squeeze some into the muffins.