I had seen these muffins a few times while looking through my google reader. I had starred them so I could make them sometime and tonight wound up being the night! They came together quickly and I had a lot of fun dipping them in the butter and the sugar 🙂 These looked way too good not to try one so I tested one out. While I typically like my doughnuts with chocolate frosting, I’m going to make an exception for these muffins. They’re really good and they do in fact taste just like cinnamon sugar donuts! I definitely look forward to making these again soon!
from Genesis of a Cook
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tbs. plus 1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
1/4 cup butter, more if needed
1 cups sugar
1 tbs. ground cinnamon
Preheat oven to 350 F. Line a standard muffin pan with muffin cups.
In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream in a measuring cup.
With a spoon or rubber spatula, mix a quarter of the dry ingredients into the butter and sugar mixture. Then add a third of the milk mixture to the butter and sugar mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
To finish, melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
Makes 12 muffins