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Donut Muffins with Cinnamon Sugar

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Level: Easy

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Description

These guys are super easy to make (we all love that) and can be spruced up with more cinnamon should you want it, or even more nutmeg to really tie in the Christmas thing. If you’re not a fan of either spice, feel free to substitute with your favorite! Cardamom, orange and lemon zest, allspice and cloves, browned butter … the choices are endless, really.

Ingredients

  • FOR THE MUFFINS:
  • 3 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Freshly-ground Nutmeg
  • ½ teaspoons Ground Cinnamon
  • ¾ cups Whole Milk, Room Temperature
  • 2 Tablespoons Buttermilk, Room Temperature
  • ½ teaspoons Vanilla Extract
  • 10 Tablespoons Unsalted Butter, Room Temperature
  • ¾ cups Plus 2 Tablespoons Vanilla Sugar
  • 2 whole Large Eggs, Room Temperature
  • FOR THE CINNAMON SUGAR COATING:
  • 1 cup Vanilla Sugar
  • 1-½ Tablespoon Ground Cinnamon
  • 1 stick Butter, Melted And Slightly Cooled

Preparation

Makes about 2-3 dozen muffins.

To make the donut muffins:

1. Preheat your oven to 375 F. Grease and lightly flour two mini 12-count muffin tins. Get out a bowl and sift together the flour, baking powder, salt, baking soda, nutmeg and cinnamon. In a separate bowl, whisk together the milk, buttermilk, and vanilla extract. Set both bowls aside.

2. In the bowl of your electric mixer (fitted with your paddle attachment), beat the butter and sugar until light and fluffy (also called “creaming”). This will take about 5 minutes. Next, mix in the eggs, one at a time, scraping down the side of the bowl after each addition. Mix until just combined.

3. With the mixer on low, mix in 1/3 of the dry ingredients followed by 1/3 of the milk mixture. Scrape down sides of the bowl. Continue to alternate adding dry ingredients and milk mixture until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Be careful to not overmix. You don’t want dense donut muffins!

4. Fill your greased/floured muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15 to 20 minutes.

5. Let the muffins cool in the pan for 5 minutes and then remove the from the tins.

To coat the muffins with cinnamon sugar:

1. Combine the vanilla sugar and cinnamon in a bowl. Melt the butter in another bowl, by heating it in the microwave for 30 seconds at a time until fully melted.

2. Roll each muffin into the melted butter making sure to coat all sides. Then sprinkle generously with cinnamon sugar.

3. Eat!

Recipe adapted from Like Mother Like Daughters.com

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