MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Doughnut Muffins
 Categories: Breads, Dairy, Chocolate
      Yield: 12 Servings

    1/2 c  Unsalted butter (170 g);
           - +4 tb, melted,
           - more for greasing
      2 lg Eggs
      1 c  Granulated sugar (200 g)
      1 c  Sour cream (220 g)
      1 tb Oil
  1 1/2 ts Nutmeg; fresh grated
      1 ts Kosher salt; + a pinch
    1/2 c  Dutch-process cocoa powder
           - (45 g)
  1 1/2 ts Baking powder
    1/4 ts Baking soda
      1 c  A-P flour (128 g)
      1 tb Ground cinnamon

  Set oven @ 375°F/190°C with a rack set in the center. Generously
  butter a 12-cup muffin tin.

  In a large bowl, combine the eggs and 3/4 cup (150 g) granulated
  sugar and whisk until well combined.

  Add the sour cream, 1/2 cup (113 g) butter, oil, nutmeg, and 1 ts
  salt; whisk until well combined.

  Whisk in the cocoa powder, followed by the baking powder and the
  baking soda. Then use a flexible spatula to fold in the flour by
  gently scooping up some batter from the bottom and folding it over
  the flour on the top. Rotate the bowl and repeat until just
  incorporated.

  Divide the mixture among the 12 wells and bake until the muffins
  are puffed and a toothpick inserted in the center comes out with a
  few moist crumbs attached, 18 to 23 minutes.

  In a shallow bowl, combine the remaining 1/4 cup (50 g) granulated
  sugar, 1 tb cinnamon, and a pinch of salt.

  Let the muffins cool in the pan for 5 minutes then transfer them to
  a rack. Working with one warm muffin at a time, brush it with some
  remaining melted butter then toss in the cinnamon sugar; repeat with
  remaining muffins.

  Serve immediately. Store any extras in an airtight container at
  room temperature for up to 4 days. (The sugar will gradually melt
  into the muffins as they sit, but you can reroll the muffins in
  cinnamon sugar, if desired.)

  Recipe by Yossy Arefi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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