When I saw the title of this recipe, I knew it was a lock. It was just a matter of when I was going to make these muffins. Who wouldn’t want a doughnut in muffin form. I thought these would be a nice send off for Miles as we prepared for him to go to his dad’s for Christmas/Hanukah.
The muffins were a cinch to put together and I admit to drooling a little bit as I dipped the muffins in melted butter, then into the cinnamon-sugar mixture. The muffins were fab! They were very similar to the baked cider doughnuts with a hint of nutmeg. And they were all warm. I won’t embarrass myself by saying how early I had to get up to make these muffins knowing that Miles had a 6am flight! It was worth it.
I’m individually wrapping the rest and putting them in the freezer for him to snack on when he returns.
- Nonstick vegetable oil spray
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg
- 1 cup whole milk
- for the topping
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (¾ stick) unsalted butter, melted
- Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
- Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
- Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
- make the topping and assemble
- Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.