Cinnamon Sugar Doughnut Muffins

This muffin recipe, Cinnamon Sugar Doughnut Muffins, leans on baking powder, baking soda and salt. It makes 12 muffins and takes about 35 minutes.

• Yield 12 muffins
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

Muffins

• 1 ¾ cups ( 249 g ) all-purpose flour
• ½ cup ( 106 g ) granulated sugar
• ¼ cup ( 53 g ) packed light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup milk or buttermilk
• ⅓ cup vegetable/canola oil or melted butter

Topping

• ½ cup ( 106 g ) granulated sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons ( 85 g ) melted butter

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside. (See note for mini muffin tin.)
2. For the muffins: in a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the egg, vanilla, milk (or buttermilk), oil (or melted butter).
4. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
5. Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake for 15-18 minutes until the tops spring back lightly to the touch.
6. Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
7. For the topping: in a small bowl, whisk together the sugar and cinnamon.
8. Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.

Cool the bake on a rack until the crumb sets, then slice.