Cinnamon Sugar Doughnut Muffins

While searching online for recipes, I found several recipes for donut muffins. I chose one and adapted it and made them for our visiting kids and grand-kids this past weekend, and they could not stop talking about how good they were. And honestly, if I hadn't doubled the recipe, we wouldn't have had enough for the seven of us. The muffins themselves were just perfect - tender texture, not too sweet - and the cinnamon/sugar topping made them really special. I love the addition of nutmeg and used extra in mine. My family was eating these late in the day as well as for breakfast! Seriously, they are that good.

Cinnamon Sugar Doughnut Muffins
24 muffins or 36 mini muffins

Muffins:
3-1/2 cups unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup vegetable oil
1-1/2 cups white sugar
2 eggs
1-1/2 cups milk

Topping:
1 stick salted butter, melted
1 cup white sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

Whisk together flour, baking powder, salt, nutmeg, and cinnamon in large mixing bowl. In small bowl whisk together oil, sugar, eggs and milk. Make well in center of dry ingredients, add liquid ingredients, and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are pale golden and springy to touch, 22 to 24 minutes, rotating halfway through baking time. Mini muffins might take less time.

While muffins are baking, combine sugar and cinnamon. Place melted butter in small bowl. When muffins are finished baking, dip tops in melted butter and then into sugar/cinnamon mixture.


I served these with homemade turkey sausage and OJ. This recipe will be a definite repeat at my house.