Cinnamon Sugar Doughnut Muffins

Do you like doughnuts the size of muffins? If so, this is the recipe for you!

I choose to avoid dairy products in my cooking so that Walker can enjoy everything with us. With that being said, a lot of the recipes I (will) post are adjusted for this substitution, which means that dairy and dairy-free products will both work and taste delicious depending on your preference!

Ingredients
Muffins1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 large egg (room temp.)
1/2 cup almond milk
1/3 cup butter - melted and cooled
Directions:-Preheat oven to 350° F and grease muffin tin - set aside.
-Whisk together all dry ingredients and set aside.
-In a small bowl, beat the egg then add other wet ingredients. Mix well to combine.
-Add wet ingredients to the dry ingredients and stir, be careful not to over-mix.
-Spoon the batter into muffin cups (to fill approx. 1/2 of muffin mold) and bake for 20-25 minutes. Let muffins cool before removing them from tin.
Topping Ingredients 1/3 cup sugar
2 teaspoon ground cinnamon
5 tablespoon butter - melted
Directions-Mix sugar and cinnamon together.
-Melt butter in separate bowl.
-Dip muffins into the butter, then roll them in the cinnamon/sugar mixture.

Note: we made different sizes because Walker DOES NOT need a full sized muffin rolled in sugar!

Seriously, these taste just like doughnuts, except better because they’re the size of muffins. YOU CANNOT GO WRONG PEOPLE - Enjoy!