I love making these doughnut inspired muffins with both the cinnamon sugar and powdered sugar toppings. Don't forget the coffee and enjoy!
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 1/4 cups milk
- 1/2 cup sour cream
- 1 1/2 sticks unsalted butter, softened (12 tablespoons)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 eggs
- CINNAMON SUGAR TOPPING:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 stick unsalted butter, melted (8-tablespoons)
Preparation time 30mins
Cooking time 110mins
Preheat oven to 350°F. Coat mini muffin pans with nonstick spray.
For the muffins whisk together flour, baking powder, salt, nutmeg, and baking soda. Combine milk and sour cream in a measuring cup.
Using a mixer on medium speed, cream 1 1/2 sticks butter, 1/2 cup granulated sugar, and brown sugar until mixture is light and fluffy.
Beat in eggs one at a time until they?re fully incorporated into the batter.
Alternately add flour mixture and milk mixture, starting and ending with flour mixture; mix until all ingredients are fully combined and batter is smooth. Don?t over-mix.
Transfer batter to prepared muffin pans in heaping 1 tablespoon measures. Bake muffins until golden and a toothpick inserted in the centers comes out clean, 12 to 15 minutes. Let muffins cool in pans on a rack 5 minutes, then turn out pans.
For the cinnamon sugar topping, stir together 1 cup granulated sugar and cinnamon until ingredients are combined. Dunk warm muffins first in melted butter, letting excess drip off, then roll in cinnamon sugar
Optional powdered sugar: Omit dunking the muffins in melted butter. Instead, roll them in 1 cup sifted powdered sugar.