Cinnamon Sugar Donut Muffins
These donuts may be miniature in size, but they are definitely sizable in flavor. Sweet, buttery, cake donut-like, and just plain addictive. They are basically the perfect accompaniment to your morning milk or coffee you never knew you needed. Plus, making miniature muffins makes you feel less guilty about eating a few ;)
- 9 oz unsalted butter, softened
- 1 1/3 cups sugar
- 3 eggs
- 4 1/2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 1/4 cups milk
- 1/3 cup buttermilk
- 8 oz unsalted butter, melted - for dipping
- 1 cup sugar + 3 tsp cinnamon - for coating
Sift together flour, baking soda, salt, and nutmeg. Set aside.
In a mixing bowl fitted with a paddle attachment, cream together butter and sugar. Slowly add eggs one at a time.
Combine milk and buttermilk. Alternate adding dry ingredients and wets (milks) into butter and egg mixture. (I like to start with 1/3 dries then 1/2 of milks ect. ect.) Be sure to scrape down sides and bottom of bowl to ensure all is fully incorporated.
Scoop batter into a non-stick silicon or lightly sprayed mini muffin pan.
Bake at 350 degrees for 15-17 minutes or until muffins spring back when touched. You should not be able to leave an imprint.
Immediately turn muffins out of pan and dunk in melted, slightly cooled butter. Toss in cinnamon and sugar to coat.
These muffins are best enjoyed the day they are made but will keep well in an airtight container for 1-2 days after.