Doughnut Muffins

By OralW

I love making these doughnut inspired muffins with both the cinnamon sugar and powdered sugar toppings. Don't forget the coffee and enjoy!

Ingredients

• MUFFINS:
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1 1/4 cups milk
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter, softened (12 tablespoons)
• 1/2 cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 eggs
• CINNAMON SUGAR TOPPING:
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 stick unsalted butter, melted (8-tablespoons)

Preparation

Step 1

Preheat oven to 350°F. Coat mini muffin pans with nonstick spray.

For the muffins whisk together flour, baking powder, salt, nutmeg, and baking soda. Combine milk and sour cream in a measuring cup.

Using a mixer on medium speed, cream 1 1/2 sticks butter, 1/2 cup granulated sugar, and brown sugar until mixture is light and fluffy.

Beat in eggs one at a time until they?re fully incorporated into the batter.

Alternately add flour mixture and milk mixture, starting and ending with flour mixture; mix until all ingredients are fully combined and batter is smooth. Don?t over-mix.

Transfer batter to prepared muffin pans in heaping 1 tablespoon measures. Bake muffins until golden and a toothpick inserted in the centers comes out clean, 12 to 15 minutes. Let muffins cool in pans on a rack 5 minutes, then turn out pans.

For the cinnamon sugar topping, stir together 1 cup granulated sugar and cinnamon until ingredients are combined. Dunk warm muffins first in melted butter, letting excess drip off, then roll in cinnamon sugar

Optional powdered sugar: Omit dunking the muffins in melted butter. Instead, roll them in 1 cup sifted powdered sugar.