Good morning. Have I got something sweet for you.

My mom shared this recipe with me a couple of months ago. After telling her about some delicious cinnamon-sugar muffins we’d eaten and loved, she told me I would love these as well. But I brought the recipe home, filed it away and sort of forgot about it until last week when I got a craving for cinnamon and sugar and remembered this recipe.

W.O.W.

I think my eyes kind of bugged out of my head when I took the first bite. Delicious doughnutty taste coated in buttery cinnamon sugar. They even have a little bit of a crispy edge, too. Seriously, these will rock your world. If you are anything like me and have high standards for doughnuts (fresh, delicious, perfect), I am bestowing the power to make your own without the requirement of a deep-fry. The recipe is listed below. It’s very easy to put together.

Once the batter is put together, scoop it into a greased and floured muffin tin. Make sure to only fill 2/3rds full. For a mini-muffin cup, approximately 1/2 Tbsp scoop was just right. I didn’t measure each scoop, just eyeballed it. You can use a regular or mini-muffin pan.

Update: Greasing and flouring the tins is a must, unless you like doughnut muffin bits. Update: A small cookie scoop fills the mini muffin cups perfectly so use it to speed up the process. If the scoop gets clogged with batter, rinse it with cold water and continue.

Bake in a 350° oven for 20-30 minutes, until golden brown.

Update: The muffins may be done at 15 minutes.

These mini-doughnut muffins were perfectly done at 19 minutes. When I use the oven, I methodically set the timer at or below the lowest cook time recommended to avoid over-cooking things. This method is a result of ‘experience’. As you can see, not all of my scoops were exactly even.

Let the doughnut muffins cool for 5-10 minutes in the pan. Then loosen the muffins in the pan with a knife.

Remove them.

Next, the doughnut muffins are dipped in butter and rolled in cinnamon and sugar.

Not pictured are my buttery, cinnamony, sugary fingers. Mmmmm! It’s the little things I tell you.

Update: You can make the batter the night before and refrigerate it overnight. Prep the pans and bake like the recipe says, making sure to watch the cook time to avoid over-baking.

Cinnamon-Sugar Doughnut Muffins
recipe from my mother

Makes 12 regular sized muffins and approximately 60 mini-muffins.

Ingredients

Muffins:

• • 1/3 cup shortening
• • 1 cup sugar
• • 1 egg
• • 1 1/2 cup flour
• • 1 1/2 tsp baking powder
• • 1/2 tsp salt
• • 1/4 tsp nutmeg
• • 1/2 cup milk
• • 1/4 tsp vanilla

Coating:

• • 10-12 Tbsp butter (1 stick plus 2-4 Tablespoons more)
• • 1 1/4 cup sugar
• • 2 1/2 tsp cinnamon

Instructions

1. In the bowl of a stand mixer, cream shortening and sugar together. Add in the egg and combine well.
2. In a separate bowl, sift the flour, baking powder, salt and nutmeg together. Measure out the milk and vanilla in another separate bowl/measuring cup.
3. Alternately add the flour mix and milk mix to the egg mix in the mixer.
4. Scoop batter into greased and floured muffin pans and only fill 2/3 full.Use a small cookie scoop with the mini-muffin tin to expedite the process.
5. Bake at 350° for 15-20 minutes, until lightly browned. Timing depends on the size of muffin tin you use.
6. Allow to cool in the pans for 3-4 minutes. Remove from the pans.
7. Dip the muffins in butter and roll in a mixture of cinnamon and sugar.

Thank you notes can be sent to my mom.

Take care.

Need more tasty recipes and delicious bites? Check out our Let’s Eat Pinterest Board.

Post by Amy C of  this heArt of mine