Cinnamon-Sugar Doughnut Muffin Recipe - baked doughnut muffins coated in cinnamon and sugar - tastes just like an old-fashioned doughnut! I could have eaten the whole batch myself. Great for breakfast, brunch, potlucks, and the holidays. You might want to make a double batch! These don't last long at our house.
Preheat oven to 350ºF. Spray a 12-cup muffin pan with cooking spray. Set aside.
Sift together flour, baking soda, baking powder, salt, nutmeg, and 1/4 tsp cinnamon.
In a large bowl, beat the butter on medium speed of a hand-held mixer for 2 minutes. Turn the speed to low and slowly add 3/4 cup sugar. Mix well. Add eggs one at a time, mixing just until the yellow disappears. Add the dry ingredients in three batches, alternating with the milk. Mix just until incorporated.
Stir in vanilla extract.
Using a large scoop or ice cream scoop, scoop batter into prepared muffin pan. Bake for 20-25 minutes.
Remove doughnuts from pan and let cool completely.
Place 1/2 cup melted butter in a bowl. Combine 1 cup sugar and 1 Tbsp cinnamon in another bowl.
Dunk cooled doughnut muffins in melted butter and then coat in cinnamon sugar.
Store muffins in an air-tight container for up to 2 days.
Notes:
Can make mini muffins in a mini muffin pan. You will get 24 mini muffins. You will need to reduce the cooking time.
Can make the muffin batter in the bowl of an electric mixer fitted with the paddle attachment.
Feel free to add some mini chocolate chips to the muffin batter.
Store finished muffins in an airtight container at room temperature.