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Cinnamon Doughnut Muffins

These sweetly spiced treats taste just like freshly made doughnuts.

1/2 cup milk, whole or reduced fat
1 egg
1/3 cup butter, melted and cooled
1 teaspoon vanilla
1 teaspoon freshly grated orange zest, optional
1-1/2 cups flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg

For rolling:
1-1/2 teaspoons ground cinnamon
1/2 cup sugar
1/2 teaspoon vanilla extract
1/3 cup butter, melted

Preheat oven to 400 degrees.
Line a 12-cup muffin tin with paper liners or coat each cup with cooking spray.
In a small bowl whisk together milk, egg, butter, vanilla and orange zest until well combined.
In a medium bowl, whisk together flour, sugar, baking powder, salt and nutmeg.
Gently stir in egg mixture, mixing just to combine.
Batter will be lumpy and thick.
Divide batter evenly between muffin cups, filling each 1/2 full.
Bake for 20 minutes until tops spring back and muffins are golden brown.
Meanwhile, melt remaining 1/3 cup butter in a small bowl.
In a separate bowl combine cinnamon, sugar and vanilla.
When muffins are done, remove them from the pan and allow to cool until they are easy to handle, about 5 minutes.
Dip each muffin in butter, then roll in cinnamon sugar mixture.
Serve while warm.