{The Back In The Day Bakery’s Cinnamon Sugar-Doughnut Muffins}

I was pretty excited about this recipe, because who doesn’t love cinnamon and sugar together?  Cinnamon toast crunch was my one of my favorite cereals growing up, I can’t go to Disneyland without buying a churro (though Costco’s is pretty good too!), and what would apple pie be without cinnamon and sugar?  I also love donuts but am too intimidating with the whole yeast and frying thing to try making my own.  These muffins looked like an easy substitute–nothing can replace a real donut but this comes close enough to hit the spot.

Recipe notes: I found the muffins not quite sweet enough.  The cinnamon and sugar coating helps, but the muffins themselves could be a little sweeter.  I also didn’t think there was enough spiciness to the muffin batter and the coating.  While I only coated the tops with cinnamon and sugar (I didn’t want to get my hands dirty!), rolling the entire muffin in the topping would make for a more full flavor.  The recipe I’m providing reflect my personal changes to the original recipe.

{The Back in the Day Bakery’s Cinnamon Sugar-Doughnut Muffins}

Ingredients

• Muffins
  • 3 cups unbleached all purpose flour
  • 1/4 t. baking soda
  • 2-1/2 t. baking powder
  • 3/4 t. salt
  • 1/4 t. grated nutmeg
  • 1/3 t. ground cardamon
  • 1 cup + 2 T. buttermilk
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature

Coating

• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 2 T. cinnamon

Preparation

1. Muffins
   1. Preheat oven to 350F degrees, line or spray a 12 muffin tin
   2. Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamon in a bowl.
   3. In a separate bowl, cream together butter and sugar until light and fluffy on medium speed.
   4. Mix in eggs, one at a time.
   5. Mix in dry ingredients, alternating with the addition of the buttermilk, on low-medium speed, but being careful not to overmix.
   6. Evenly distribute the batter among the muffin cups (about 2/3 full). Bake for about 20-22 minutes or until a cake tester comes out clean.

Coating

1. In one bowl, mix together the sugar and cinnamon. Pour melted butter into a separate bowl.
2. When muffins are completely cool, roll the muffin in the melted butter then roll in the cinnamon and sugar coating.