Name: Cinnamon Sugar Donut Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup (1 stick) unsalted butter, room temperature; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon ground nutmeg; 1 large egg; 1/2 cup sugar for topping; 1 cup whole milk; Nonstick vegetable oil spray; 3/4 cup sugar; 1 teaspoon ground cinnamon; 6 tablespoons (3/4 stick) unsalted butter, melted for topping

muffin

How do I get my muffins to rise properly?

How can I make my muffins moist and tender?

Can I use oil instead of butter in my muffin recipe?

How do I ensure my mix-ins (like blueberries) don't sink to the bottom of the muffins?

How can I add more flavor to my basic muffin recipe?

Can I substitute whole wheat flour for white flour in my muffin recipe?

How can I make my muffins have a nice domed top?

Why are the bottoms of my muffins always burnt?

These Cinnamon Sugar Donut Muffins, reminiscent of a cinnamon-sugar donut, are the perfect blend of a delectable treat and an easy-to-make recipe, perfect for sharing and satisfying your sweet cravings.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Flour & Meal

gram

all purpose flour

Butter & Margarine

unsalted butter

Rising Agents

baking powder

Seasonings

salt

ground nutmeg

eggs

Sugars & Sweeteners

sugar

milliliter

whole milk

Oils

cooking spray

ground cinnamon

Folic Acid (B9)

Vitamins

Trans fatty acids

Vitamin D

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Thiamin (B1)

Beta-cryptoxanthin

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Cinnamon Sugar Donut Muffins

Baking Goods

Dairy

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Preheat oven to 375°F and coat a standard 12-cup muffin pan with nonstick vegetable oil spray.

In a medium bowl, whisk together flour, baking powder, kosher salt, and ground nutmeg. Set aside.

Using an electric mixer, beat the room temperature unsalted butter and 3/4 cup sugar in a large bowl until light and fluffy, about 4 minutes.

With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the whole milk in 2 additions, beginning and ending with the dry ingredients.

Divide the batter among the muffin cups and bake, rotating the pan halfway through, until a tester inserted into the center comes out clean, 30–35 minutes.

Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack.

Prepare the topping by mixing 1/2 cup sugar and 1 teaspoon ground cinnamon in a medium bowl.

Working one at a time, dip the tops of the muffins in the melted unsalted butter, then coat them with the cinnamon sugar mixture.

If not serving immediately, muffins can be stored tightly wrapped at room temperature for up to 6 hours.

Cinnamon Sugar Donut Muffins

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