Muffin Tin Donuts

I whipped up a batch of these muffins for breakfast this morning. Holy man they are GOOD!

They really do taste like a cinnamon sugar donut.

They are soft and moist on the inside and a bit crunchy on the outside.

The layer of cinnamon sugar on the outside is perfection!

They are simple and quick to make, they would be a great addition to any brunch.

What you need,

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2¾ cups all-purpose flour

1 cup granulated sugar

¼ cornstarch

1 tbsp. baking powder

1 tsp. salt (I used salted butter so I skipped the salt)

½ tsp. ground nutmeg

1 cup buttermilk

8 tbsp. butter, melted

2 large eggs + 1 egg yolk

For the coating,

1 cup granulated sugar

2 tsp. ground cinnamon

8 tbsp. melted butter

Start by preheating your oven to 400 degrees (my oven runs a little hot so I set it to 375), and adjust the rack to the middle position.

Spray a 12 cup muffin tin with non-stick cooking spray and set aside.

In a large bowl whisk together the flour, sugar, cornstarch, baking powder, salt (if using) and nutmeg.

In a separate bowl stir the buttermilk, melted butter and eggs together.

Gently stir the wet ingredients into the dry. Stir until just combined.

Scoop the batter into the muffin tins using a large ice cream scoop.

Bake for 19-22 minutes until the muffins start to brown and a tooth pick comes out clean.

Let the muffins cool in the tin for 5 minutes.

Meanwhile stir together the sugar and cinnamon for the topping.

Melt the butter in a small dish.

Working 1 muffin at a time, brush the entire surface with the melted butter then roll it around in the cinnamon sugar until well coated.

Continue the coating process with each muffin.

Place the sugared muffins on a rack to cool.

If you have a hankering for a donut but don’t feel like leaving the house to get one, make these little beauties.

They really are amazing!

Jen

Recipe from Cooks Country Magazine