Probably just about anyone would like to be able to have doughnuts more often. At least, thats how I feel. If I could, I would be the biggest junk food addict out there. That is, if I would gain weight or cause health issues. But since I can't do that, I try to stay healthy. I also tend to try and stay away from anything that is fried. Not that I don't like fried food; I absolutely love fried food! I'm a southerner, you know? It's kind of a necessity. But to have fried food all the time really isn't good for you or your belly.
Anyways, I had been wanting both doughnuts and muffins lately. Which is odd since I don't usually crave these things to often. So, I thought, to make things better for me, would combine the two. The muffin itself tasted like a regular doughnut with a sugary topping. It gaves it a pretty, more sweet, taste. My boyfriend would definitely love these since he loves my Cinnamon Sugar Muffins. These are a lot like those. However, I have to say that I like these much more. They were great and satisfied my
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tbs. plus 1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
1/4 cup butter, more if needed
1 cups sugar
1 tbs. ground cinnamon
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.