Cinnamon Sugar Donut Muffins
Ingredients
For the Muffins:
1 ¾ cups (249g) all-purpose flour (lightly spooned and leveled)
½ cup (106g) granulated sugar
¼ cup (53g) light brown sugar, firmly packed
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg (or ground)
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup (240ml) whole milk or buttermilk
⅓ cup (79ml) neutral oil (like canola) or melted unsalted butter
For the Topping:
½ cup (106g) granulated sugar
1 tsp ground cinnamon
6 tbsp (85g) unsalted butter, melted
InstructionsPrep & Preheat: Position a rack in the center of your oven and preheat it to 350°F (180°C fan). Generously grease a standard 12-cup muffin tin with non-stick spray or softened butter. Avoid using paper liners for the best topping adherence.
Mix Dry Ingredients: In a medium bowl, sift or whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure everything is evenly distributed.
Combine Wet Ingredients: In a separate large bowl, whisk the egg until smooth. Add the vanilla extract and milk (or buttermilk), whisking to combine. Finally, whisk in the oil or melted butter until the mixture is homogeneous.
Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a silicone spatula, gently fold the mixture together. Stir only until you no longer see streaks of dry flour. It’s okay if the batter is slightly lumpy—overmixing leads to tough muffins.
Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 15-18 minutes, or until the tops are golden and spring back lightly when touched in the center.
Cool Slightly: Remove the muffin tin from the oven and let the muffins cool inside it for 5 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool for another 10-15 minutes. They should be warm but not scalding