Cinnamon Muffins

This recipe is adapted from Ina Garten's Cinnamon Baked Doughnuts Recipe.  I didn't have a donut pan, so I tried making the recipe as muffins & it worked well.  It's pretty easy & delicious!

 

For the Muffin:

2 Cups Flour

1 1/2 Cups Sugar

2 teaspoons baking powder (1 teaspoon for high altitude)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 large egg (or two small), lightly beaten

1 1/4 Cups of milk

2 Tablespoons of butter

2 teaspoons of vanilla

 

For the Cinnamon/Sugar Topping:

8 tablespoons of butter

1/2 Cup sugar

1/2 teaspoon cinnamon

 

Preheat the oven to 350 degrees. Spray muffin pans well.  In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

 

I like to put my batter into a pitcher because it's easy to pour the batter into the muffin tins.  You could also spoon the batter into the muffin tins, filling each one 3/4 full.  Bake for 15-20 minutes, until a toothpick comes out clean.  Let the muffins cool for 5 minutes & then take them out of the muffin tin. 

 

 

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each muffin first in the butter and then in the cinnamon sugar.  

 

Dipping the muffin in butter (it's easier if you have a muffin cup - you can see this muffin didn't come out of the muffin tin very well)

 

Dip the buttered muffin top in in the sugar mixture