i kept seeing these muffins all over Tastespotting and Foodgawker claiming that these muffins taste like donuts, so i knew i had to try them! there were several recipes floating around, one with buttermilk and one that used yogurt. i tried this recipe with buttermilk first, as it’s an ingredient i’ve never used before and i figured it was time to try! in all honestly, i didn’t think they tasted like donuts. don’t get me wrong, they were super moist and delicious (i gobbled two up while they were still warm- totally not part of the diet!) next time i’ll try the yogurt version and see where that leads!

Cinnamon Sugar Muffins

for the batter:

• 7 tbsp butter (at room temperature)
• 2/3 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 1/2 tsp vanilla
• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg

for the topping:

• 6 tbsp melted butter
• 1 tbsp cinnamon
• 2/3 cup sugar

directions:

• preheat oven to 350 degrees. line muffin tray with cupcake liners
• in a large bowl, combine all batter ingredients and beat with handmixer
• spoon batter into muffin tins, about 3/4 full. bake for 20-25 minutes (i baked mine for 20 and they came out very light and fluffy!)
• remove from oven and let sit for about 5 minutes before removing muffins onto a wire rack
• for the topping, melt the butter in a small bowl. in a seperate bowl, mix sugar and cinnamon.
• dip the tops of the muffins into the butter, then into the cinnamon sugar mixture