Description
These muffins are coated in cinnamon sugar and bake up to be light and fluffy, just like a perfect doughnut, except this time they’re made in the oven.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 2/3 cups all-purpose flour
- 1 cup + 3 tablespoons buttermilk
Topping
- 4 tablespoons butter (melted)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees. Lightly grease a mini muffin tin, or line with paper liners and grease the liners with non-stick cooking oil spray.
- With an electric mixer, cream together the vegetable oil and sugars till smooth. Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
- Stir the flour into the creamed mixture alternately with the buttermilk, beginning and ending with the flour.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake for 13-15 minutes or until muffins are a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove muffins from oven and let them cool for five minutes on a wire rack. While they’re cooling, melt the butter for the topping in the microwave. Stir together the cinnamon and sugar.
- Dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking, Dessert