If you’ve never baked anything in your entire life but are thinking of trying it out, your best bet is probably to find a solid muffin recipe and go from there. Muffins are wonderful things. Just think of the fluffy, tender insides and the crispy baked side crusts – such great rewards for such uncomplicated work.
This is one such recipe that can be put together and enjoyed in no time. You can make them regular-sized or mini-sized. And the cinnamon sugar is the easiest thing to throw together, but you can also try powdered sugar, a sugar glaze or a flavored frosting. Be it for breakfast, brunch or an afternoon snack, these little part doughnut part muffin beauties will do.
Extra tip: The recipe calls for buttermilk, but if you don’t have any handy, no worries. You can go ahead and make your own. Take a cup of milk and a tablespoon of white vinegar or lemon juice and combine. After five minutes, you’re good to go.
For the muffins:
5 tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup buttermilk
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
For the topping:
1/4 cup unsalted butter, melted
1/4 cup sugar
1/2 tsp cinnamon
Make your donut muffins. Preheat oven to 325ºF. Lightly oil 12-cup regular muffin pan or a 24-cup mini-muffin pan. In one bowl, mix flour, sugar, baking powder, nutmeg and salt. In another bowl, whisk egg, melted butter, buttermilk and vanilla extract. Add dry ingredients to the wet mixture. Mix until well-combined. Fill prepared muffin tin cups halfway. Bake for 10-12 minutes or until the tops are lightly golden. Allow muffins to cool before dipping them in topping.
Combine melted butter, sugar and cinnamon. Mix until the sugar is moist and fragrant. Brush the slightly cooled muffins with a little more melted butter and then roll in cinnamon sugar. Have a muffin. Possibly enjoy it with a cup of your favorite coffee.