Donut Muffins

Prep Time: 10 minutes
Baking Time: 15-18 minutes for regular muffins; 8-10 minutes for mini-muffins
Yield:   12-15 medium size muffins;   or 24-30 mini muffins 

Ingredients:

210 grams (1 ¾ cups) all purpose flour
¾ cup (150 g / 180 mL) granulated sugar
½ teaspoon (5 mL) salt
1 ½ teaspoons (7.5 mL) baking powder
½ teaspoon (2.5 mL) ground nutmeg
¼ teaspoon (1.5 mL) ground cinnamon

1 large egg, at room temperature
1/3 cup (85 mL) grapeseed or vegetable oil
1 teaspoon (5 mL) pure vanilla

3/4 cup (180 mL) buttermilk

Topping:

1 teaspoon (5 mL) ground cinnamon
1/3 cup (85 mL) granulated sugar
1/3 cup (85 mL) melted unsalted butter

Method:

1. Preheat oven to 350 ⁰F (180 ⁰C). Prepare a 12-cup muffin – or a mini-muffin pan – by spraying with a vegetable oil spray, or use individual paper muffin cups.
2. In a small bowl, combine flour, sugar, salt, baking powder, and spices. Stir to fully combine.
3. In a large mixing bowl, whisk egg and add oil and vanilla.
4. Start incorporating the flour-sugar mixture into egg-oil mixture, by alternating the flour-sugar with the buttermilk – starting and ending with the flour-sugar mixture. Mix until just combined. Don’t over-mix.
5. Fill the prepared muffin cups about ½ full. Don’t overfill – the muffins will look more ‘round’ if they are a little smaller. Bake in preheated oven for 15 to 18 minutes (or 8-10 minutes for the mini’s), or until an inserted cake tester comes out clean.
6. When muffins are cool enough to handle, remove from the pan or the paper liners.  Finish with the topping while the muffins are still warm.
7. Prepare topping: Mix together the cinnamon and sugar. Dip or brush the tops of the muffins with melted butter. Roll in the cinnamon-sugar mixture.