Cinnamon Sugar Donut Muffins |
Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
- 1¾ cups (212 g) all-purpose organic flour
- 1½ tsp baking powder, Kirsten used 1¼ tsp(6 g)
- ½ teaspoon Kosher salt
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ⅔ cup (150 g) melted unsalted organic butter
- ¾ cup (150 g) organic sugar
- 1 large organic egg, at room temp.
- ¾ cup (165 g - 188 ml ) milk
- For the Coating:
- ½ cup (113 g) unsalted, organic butter, melted
- ¾ cup (150 g) organic sugar
- 1 teaspoon cinnamon
- Preheat convection oven to 350 F. Line 12 muffin cups with muffin liners.
- Mix all the dry ingredients (flour through cinnamon). Set aside.
- Mix all the wet ingredients (butter through milk, incl. sugar).
- Add wet ingredients to dry ingredients and stir until just combined.
- Distribute the batter evenly among the 12 muffin cups.
- Bake for 18 - 22 minutes.
- In the meantime mix sugar and cinnamon for the coating.
- Brush fresh and still hot baked muffins with melted butter and roll in sugar-cinnamon mixture.
- Let cool.
Muffins taste best the same day they are baked.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/01/06/cinnamon-sugar-donut-muffins/
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