Cinnamon~Sugar Doughnut...Muffins

Last night, a little jet lagged, but nonetheless listening to the Food Network's "The Best Thing I Ever Ate," my ears perked up when I heard the words...Donut/Muffin.  My mind began to think about such a wonderful breakfast treat combination and this morning I decided to make my own version.  As you know, I love donuts, cake donuts to be specific, and who doesn't like muffins?

Cinnamon~Sugar is one of my favorite "toppings".  When I was sick, my mother would make me tea and cinnamon~sugar toast.  It was as helpful as any medicine the doctor prescribed, but then, maybe it was the love that came with it from Mom.  Also, I remember when we moved to California and Kelly and I discovered that Swenson's Ice Cream made a Cinnamon flavor...what a wonderful discovery.

I'd like to say this baked version will save a lot of calories, but the step that really makes this taste like a donut is dipping them in melted butter then, in a cinnamon~sugar mixture to form that wonderful crunchy layer over the buttery layer.  Don't be afraid to try these and think about your favorite comfort foods.

Cinnamon~Sugar Doughnut Muffins

1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 tsp. freshly grated nutmeg
1 tsp. Princess Cake & Cookie Bakery Emulsion (optional, but oh, so good!)
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk*


Coating:
1 cup sugar
4 T cinnamon
1 cup unsalted butter, melted


Preheat oven 400F-degrees.  In a KitchenAid mixer, using a paddle, beat the butter.  Add the sugar and beat until fluffy.  Add the eggs, one at a time, and beat well after each addition.  Sift flour, baking powder, baking soda, salt and nutmeg together.  Stir into the batter along with the buttermilk (remember these are also a muffin, so don't over beat). 


Fill greased muffin pan sections two-thirds full.  Place muffin pan on a baking sheet; this prevents the bottoms getting too dark, and place in the oven.  Bake for 18-20 minutes, until golden brown and the top of the muffin springs back when touched.


Remove from the oven, but let cool in the muffin pan while you prepare the topping.  Mix together the cinnamon and sugar in one bowl.  Melt the unsalted butter and pour it into another bowl.  Cool butter slightly before dipping.  


Remove muffins from the pan (after 15 minutes of cooling) and dip first into the butter, coating the entire muffin.

Next, dip into the cinnamon~sugar mixture.

Make sure you coat well...that' what gives the crunchy coat.  Enjoy!


*If you don't have buttermilk, you can add 2 teaspoons of apple cider vinegar to regular milk to sour it. Let it sit about 10 minutes. You will obtain the same effect that buttermilk provides, although, I love the flavor that buttermilk does to enhance the batter.