I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it.
The town I live in does not sport a doughnut shop, can you believe that? The grocery stores sell doughnuts, but I think we all know the taste is not the same as a doughnut shop doughnut. Well, after making these, we no longer need a doughnut shop. These taste better. Way better.
Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast), but five have already been eaten by hungry little (and big) mouths.I just know these muffins will be searched out through the evening.
Everyone will just have to be happy with eggs for breakfast because that’s all there will be!
In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine.
In another bowl, combine sugar, oil, egg, and milk.
Stir wet ingredients into dry ingredients just until moistened.
Fill greased or paper-lined muffin tins half-full; place one teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes (mine took 20) or until a toothpick comes out clean.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar.
Serve warm or room temperature. To die for.
Cinnamon Doughnut Muffins
Ingredients
Topping
Directions
Other Doughnut Muffin Recipes You Might Enjoy:
Brown Butter Snickerdoodle Doughnut Muffins
Cinnamon Sugar Apple Doughnut Muffins
Apple Cider Donut Muffins
