Simplicity is what these donut muffins are about. So simple that for those who don’t want nuts, fruits, or anything in their muffin, I’m sure you will love these.

And the best part is that you don’t have to use gallons of oil to fry up anything for these donut muffins! They are baked! No wasted oil and all healthy!

Ingredients (12 muffins):
Muffin
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup milk
Topping
3 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 teaspoon cinnamon

Directions:
Preheat oven to 425F. Grease muffin tin or line with muffin liners.
In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the white and brown sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next. Add vanilla and mix until light and fluffy.
In another bowl, sift together the flour, baking soda, baking powder, nutmeg and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.
Spoon the batter into the prepared tins, filling them no more than 3/4 full.
Bake until risen and browned, about 15 to 17 minutes. Let cool for few minutes until you are able to hold them.
To prepare the topping, combine the sugar and cinnamon to make cinnamon sugar.
Dip the top of each muffin in the melted butter, then roll into the cinnamon sugar.
Serve warm.