Cinnamon doughnut muffins

By Rosie Daykin
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YIELDS
12 MUFFINS
TOTAL TIME

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 2/3 cups granulated sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • 2/3 cup vegetable oil
  • 2 teaspoons pure vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, plus 2 tablespoons for coating the pan

Directions

  1. Preheat the oven to 350ºF. Melt two tablespoons of butter in a small saucepan over medium heat or in a small bowl in the microwave for about 30 seconds. Use a pastry brush to generously coat the cups of a 12-cup muffin pan.
  2. Place the flour, 2/3 cup of the sugar, the baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Give a couple of turns on low to combine.
  3. Add the eggs, buttermilk, oil, and vanilla and beat on medium until just combined. Use a large ice-cream scoop to divide the batter evenly between the prepared muffin cups.
  4. Bake for 15 to 20 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Meanwhile, place the remaining sugar and the cinnamon in a medium bowl and stir to combine. Set aside.
  5. Melt the remaining butter in a small saucepan over medium heat or in a small bowl in the microwave for about 30 seconds. Set aside to cool.
  6. Remove the muffins from the oven and allow to cool for only a minute or so. Use a pastry brush to coat each muffin with melted butter and then roll each one in a little cinnamon sugar.
  7. Store tightly wrapped in an airtight container for up to three days, or in the freezer for up to three months

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