After some usual late night Pinterest last night, I left the recipe to these delicious muffins open on my phone. I wanted to be sure to remember to make them for the boys and I first thing in the morning!
I found the recipe via Sweet Pea's Kitchen. With holiday traveling, I didn't grocery shop before the we left and our fridge was looking a little barren. I thought I would look up a recipe or two for a new breakfast for the boys considering we are out of our usual.
The boys started their morning with dry cereal and milk while I put together the muffins. After the muffins were made, David enjoyed dipping them in the butter and then cinnamon sugar.
These muffins taste nearly identical to the mini doughnuts you get at the fair! Next time, I will make them in a mini muffin pans to enhance the comparison to mini muffins.
Cinnamon Sugar Doughnut Muffins
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup oil (or melted butter)
3/4 cup white sugar
1 large egg
3/4 cup milk
For the Coating:
1/2 cup melted butter
3/4 cup white sugar
1 teaspoon cinnamon
Directions:
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup oil (or melted butter)
3/4 cup white sugar
1 large egg
3/4 cup milk
For the Coating:
1/2 cup melted butter
3/4 cup white sugar
1 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees F.
Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
In small bowl whisk together oil, sugar, egg and milk.
Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups.
Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.
While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl.
Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.
Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
In small bowl whisk together oil, sugar, egg and milk.
Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups.
Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.
While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl.
Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.
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