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

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

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

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

In a large bowl, combine the eggs and ? cup/150 grams
granulated sugar and whisk until well combined.

Add the sour cream, 1/2 cup (113 g) butter, the oil,
nutmeg and 1 teaspoon 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 4 cup/50 grams
granulated sugar, 1 tablespoon 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.)

By: Yossy Arefi

Yield: 1 dozen

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

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