Doughnut Muffins

 

Ingredients

3/4 cup butter, softened
2/3 cup packed brown sugar
1/4 cup sugar
2 large Nellie’s Free Range Eggs
1-1/4 cups 2% milk
1 teaspoon vanilla extract
3 cups all-purpose 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

COATING

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

Directions

1.  Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.

2.  Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

3.  Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.