This month is both flying by, and at the same time, can’t move fast enough! I have been living in two different places, and that in itself is quite frazzling. We are in the middle of packing up the house, getting errands done before moving, packing, planning, job preparation, packing, and oh, did I mention that it’s my birthday next weekend?! Yeah. Things are nuts in our neck of the woods.
However, when life wasn’t as crazy as it is now, back in August, my mother paid me a visit. She came down, we went to Shakespeare in the Park, saw A Comedy of Errors, went to the Alberta Birds of Prey Center, and went to dinner. The next morning, we were puttering around before the Birds of Prey Center, and I wanted something slightly sweeter for breakfast.
I took to Pinterest, and found these doughnut muffins, which were extremely simple to make, very fast, and delicious! They definitely reminded me of both doughnuts and muffins, so they screamed breakfast.
Yield: 12 muffins
For the muffins:
1½ c. flour
½ c. sugar
1½ tsp. baking powder
1/8 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
½ c. milk
1/3 c. butter, melted and cooled
For the topping:
1/3 c. sugar
2 tsp. cinnamon
5 tbsp. butter, melted
Preheat oven to 350° F. Grease muffin cups with miracle cake release, or line with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a small bowl, beat the egg. Add the milk, vanilla, and melted butter, and mix well to combine.
Add the wet ingredients to the dry and mix to combine. Spoon the batter into the prepared muffin tins, and bake in preheated oven 20-25 minutes, or until toothpick inserted into center comes out clean.
Let cool in pan for 5 minutes, then turn out onto cooling rack.
In a small bowl, mix the sugar and cinnamon for the topping. Dip muffins in melted butter, then cinnamon sugar mixture, then cool completely.