Jill Can Cook: Cinnamon Sugar Donut Muffins

Don't you hate it when you're going through your pins and realize that you've saved a couple of the same exact recipe but from different sources.? Yeah? Me, too. And not only did I save several of the same recipe, but it seemed eerily familiar. They reminded me of a recipe I used to make in my formative years, called "Donut Muffins," from an old cookbook my mom has. In fact, it's not even a real cookbook. It's like some collection of recipes held together by metal rings and string. Very informal, not bought at a store. I'm getting off track, but you get the point. This recipe is obviously very sought after and lots of blogs seem to be cooking it...

So, what to do, what to do?! I'm not making these recipes up on my own. I'm just following other recipes I'm finding. So, who do I give the credit to? I followed the recipe back to the earliest post I could find (at Velvet Lava; I changed it slightly) and have decided, that's who's going to get credit for this one. Sorry everyone else who's blogged about these! I'd give credit to my original recipe, but that "book" is hiding in a box or closet somewhere. So, here it is:

Cinnamon Sugar Donut Muffins

Ingredients
1/3 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup milk

Topping (option: cut topping in half*)
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon cinnamon

Directions:
Preheat oven to 350F.
In a medium-large bowl, mix together all dry ingredients.
In another bowl, beat together butter, sugar and egg.
Add dry ingredients to the butter mixture, alternating with milk. Combine until mixed.
Scoop batter into muffin tins (or mini muffin tins in my case) that have been sprayed with cooking spray. If filled 2/3 full, should yield about 24 mini muffins
Bake for 18-21 minutes, or until they just start to turn a bit golden at the edges.
Allow to cool slightly before next step.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

The bowl of wet ingredients and dry ingredients, just about ready to be mixed together with the milk.

The batter after everything's mixed together. It's nice and thick.

I've been sick the last couple of days so I've pretty much fallen behind on every house duty that I have, especially the dishes. So, once I got my two little mini muffin pans in the oven, I decided to tackle my mound of dirty pots and pans.

Here's a before shot. That's not even half of it!

I quickly ran out of room in my dish rack!

I finished up the dishes just as the timer was about to go off. Just in the nick of time!

Since I'd spent the better part of an hour blowing my kids off to cook and clean, I decided I'd let Quinn put the finishing touches on the muffins by dipping them into butter and sugar/cinnamon.

She did a really good job!

I had to help a little. even though she did a good job, she was very slow!!

They taste just as good as they look! I promise!

A close up of the little delicious muffins.

Once these were made, I snuck a little bite and knew for sure that this is the recipe I used to make as a kid. Now that I think of it though, the originals might've had allspice as opposed to nutmeg, but they taste nearly exactly the same!!

The kids loved them, too!!

Nom, nom, nom!!!

A little too much excitement in your smile, Quinn. Tone it down a bit, Daughter!!

I suggest all you people in blog reading land make this as soon as humanly possible! So easy, so delicious, and so worth it!! (And they still taste delicious even if you skip the last step of dipping them in butter/sugar/cinnamon!)