Baked, not fried! These warm, buttery, cinnamon sugar donut mini muffins don't pretend to be healthy, but kids (and grownups) love them and they're the perfect antidote to a cold, wintry morning. These delicious little treats are super easy to make and bake up in practically no time. Leftovers also make a great after-school snack. Expecting guests for the weekend? Set a plate or bowl of these delicious little bites by the coffee maker for them to help themselves to.
FOR THE MUFFINS:
1 1/2 Cups All Purpose Flour
1/2 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract (I always eyeball and add a tad more than suggested)
1 Large Egg
1/2 Cup Milk
1/3 Cup Butter, melted and slightly cooled
FOR THE COATING:
1/3 Cup Granulated Sugar*
2 Teaspoons Ground Cinnamon*
5 Tablespoons Butter, Melted
* Again I eyeball these measurements as well - I prefer to use a little more cinnamon.
1. Preheat oven to 350 degrees. Grease muffin tin and set aside.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a small bowl beat the egg, then whisk together the milk, vanilla extract, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir just until well blended.
5. Spoon batter into muffin cups about 1/2 - 3/4 of the way full.
Bake in preheated oven for 15 - 20 minutes for mini muffins and 25 -27 minutes for regular sized muffins.
Let muffins cool for 5 minutes before removing from pan or they'll fall apart.
For the topping:
In a small bowl mix together the cinnamon and sugar.
Melt butter in a saucepan and remove from heat. Dip the muffins into the butter, then roll in the cinnamon sugar mixture and place on your serving dish of choice.