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Cinnamon Sugar Doughnut Muffins
Makes about 24 standard size muffins and 48 mini muffins
I whipped these up for a few visiting friends one week and they thought they were delicious. With that said, I am going to share these with you. Do what I did. Make them for your friends or family, especially if they’re bringing someone over that you don’t know or don’t know very well. As soon as they bite one of these muffins, you will have a +1 on your friend list, Facebook, LinkedIn, and whatever else you’re hooked up to. I got the ultimate compliment when someone said “Ooooo…just like Grandma’s”. Still smiling. Regardless of who these are for, they are sure to please.
Let’s get started.
Go ahead and coat the ENTIRE muffin pan with nonstick spray. This batter is liable to to form muffin tops that stick to the pan. Then preheat your oven to 350°F.
Whisk together 3 cups all purpose flour, 2 tsp baking powder, 1 tsp salt, 1 tsp nutmeg, 1/2 tsp baking soda in a bowl. Set aside.
Combine 1 1/4 cups milk, and 1/2 cup sour cream together in a measuring cup and set aside.
Cream the butter and sugars together in a bowl on medium speed until light and fluffy.
Beat in 2 eggs one at a time until each egg is fully incorporated into the batter. Don’t overbeat, or your muffins will be tough.
Add the flour mixture and the milk mixture alternately starting and ending with the flour mixture. Mix just until all ingredients are fully combined and batter is smooth.
After it’s all mixed, transfer your batter to the prepared muffin tin filling each tin roughly 2/3 full. Bake until muffin tops are golden and/or a toothpick inserted into the centers of the muffins come out clean. Let them cool in the tin on a rack for 5 minutes. In the meantime, melt 1 stick of butter in a small saucepan on the stove or in a small microwave safe bowl. Set aside.
Turn the muffins out of the tin. We have to apply the cinnamon and sugar while the muffins are still warm.
Combine 1 cup sugar and 1 Tbsp of cinnamon in a small to medium size bowl until combined.
Take a muffin and roll it in the melted butter. We only want to give the cinnamon and sugar something to stick to – not create a butter sponge.
Let the excess butter drip off of the muffin and then roll it in the cinnamon and sugar to cover it completely.