Doughnut Muffins

With flavors reminiscent of a mini donut, these taste best the first day or two, so just make as many as you need. The full recipe makes 14-16 muffins.

Ingredients:

- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar

- 2 large eggs

- 1 1/4 cups 2% or skim milk
- 1 teaspoon vanilla extract

- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda

- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted

Directions:

Preheat oven to 350 degrees. Grease muffin cups, or use paper liners.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla.

In another bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Add to the creamed mixture; stir just until moistened.

Fill the prepared muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean (the tops of the muffins may not brown).

Cool for 5 minutes, then remove from pan to a wire rack.

For topping, combine the coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar. (Alternatively, butter the warm muffins with softened butter then immediately sprinkle with cinnamon sugar.)