Tried & True: Cinnamon Doughnut Muffins…

I attempted these little spiced bundles of goodness and I have to say "oh. my. heavens".  You really have to try these – they are that good.  Dunkin’ what?  Entenmann’s who?

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CINNAMON DOUGHNUT MUFFINS

Recipe adapted from HorizonOrganic.com

Ingredients:

For Muffins:

• 1/2 cup milk, whole or reduced fat
• 1 egg
• 1/3 cup butter, melted and cooled
• 1 tsp. vanilla
• 1 1/2 cups flour
• 1/2 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg

For Topping

• 1 1/2 tsp. ground cinnamon
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• 1/3 cup butter, melted.

Directions:

1. Preheat oven to 400 degrees.
2. Line a 12 cup muffin tin with paper lines or coat each cup with cooking spray
3. In a small bowl whisk together milk, egg, cooled butter and vanilla until well combined.
4. In a medium bowl, whisk together flour, sugar, baking powder, salt and nutmeg.
5. Gently stir in egg mixture, mixing just to combine.  Batter will be lumpy and thick.
6. Divide batter evenly between muffin cups, filling each 1/2 full.
7. Bake for 18-20 minutes until tops spring back and muffins are golden brown.
8. Meanwhile, melt remaining 1/3 cup butter in a small bowl.
9. In a separate bowl combine cinnamon, sugar and vanilla.
10. When muffins are done, remove them from the pan and allow to cool until they are easy to handle, about 5 minutes.
11. Dip each muffin in butter, then roll in cinnamon sugar mixture.
12. Serve while warm with a nice glass of cold milk.

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