Cinnamon Sugar Doughnut Muffins

Servings 40 -48 mini muffins or 20-24 regular size muffins

Ingredients

For the doughnuts:

12 Tablespoons unsalted butter room temperature
1 cup of sugar
2 eggs room temperature
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup + 1/3 cup whole milk see note below, this is half of a 1 and 2/3 cups measurement
2 Tablespoons buttermilk

For the topping:

8 Tablespoons one stick unsalted butter
1 cup sugar
1 Tablespoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Grease muffin tin(s) or spray with cooking spray.
In a large bowl, cream butter and sugar. (I used my stand mixer.)
Beat in eggs, one at a time until just combined.
Sift together the flour, baking powder, baking soda, salt and nutmeg.
Combine the milk and the buttermilk in a liquid measuring cup.
Alternate adding the flour mixture and milk mixture to the butter starting with 1/4 of the flour mixture, followed by 1/3 of the milk mixture, repeating until you end with the last 1/4 of the flour mixture. Stir after each addition. (I still used my stand mixer for this step.)
Mix just until well combined and smooth, taking care not to overbeat.
Scoop batter into tins and fill about 2/3 full.
Bake on middle rack for 10-15 minutes or until toothpick inserted in center comes out with just a few moist crumbs and edges are just lightly golden.
Melt the butter in a bowl.
Combine the cinnamon and sugar in another bowl.
While the muffins are still warm, dip the tops of each into the butter, then roll into the sugar. You may also choose to coat every side of the muffin in the butter and sugar mixture, but I found just dipping the tops was perfect for me.

Recipe Notes

Some of the measurements may look strange because they are half the original recipe. If you want to make a larger batch, this recipe definitely doubles. I made mini muffins and I'm glad I did. They are sweet and a bit rich, so mini muffins offer some sense of portion control. You can make them in regular size muffin tins, just adjust your time accordingly. I would check them at 15 to see how they are progressing, but they may take up to 20-25 minutes. Store covered at room temperature. I baked mine the night before and they were still great the next day.

Recipe from Fine Cooking