Cinnamon sugar doughnut muffins chock full of cinnamon inside and out. Not only are they rolled in butter and copious amounts of cinnamon sugar but they have a cinnamon filling on the inside too.
Plus, they actually look like doughnuts!
Well, more like a doughnut baked on top of a muffin. I didn’t. Bake a doughnut on a muffin. That would be plain silly.
What I did do is fill the muffins with a cinnamon filling. The type of filling you find inside a cinnamon roll because the huge amounts of cinnamon sugar they’re rolled in weren’t enough for me.
After putting the cinnamon filling into the center of the muffins I didn’t cover it with batter. I thought it would puff up as it baked and cover the filling. It didn’t. It puffed up but not over.
Call it a lucky mistake.
I thought of ways to fix them like covering them with cream cheese frosting but. . .The more I looked at them the more I realized how cute they were!
They stand out from the crowd. In a good way.
There’s that. And there’s the fact they’re pretty terrific aside from that.
They have the texture of a cake doughnut that melts in your mouth amidst a flurry of cinnamon sugar with this moist cinnamon-spiked brown sugar filling that you just want more of.
They hold all the charms of a doughnut and a muffin. Two for the price of one.
You cannot go wrong with two sides of cinnamon heaven.
Cinnamon sugar doughnut muffins chock full of cinnamon inside and out!
- To make the filling: Combine the butter, brown sugar and cinnamon together in a small bowl with a pastry blender or fork until well combined. Refrigerate.
- To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
- Lightly spray a 12 cup muffin pan and a 6 cup muffin pan with vegetable oil spray or grease lightly with butter.
- Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl stir together the milk and buttermilk.
- In a large mixing bowl beat the butter 2 to 3 minutes on medium speed until fluffy. Turn the speed down to low and gradually add the sugar. Continue to mix until the mixture turns pale yellow. Add the eggs one at a time beating just until combined.
- Add the dry ingredients in thirds alternating with the milk mixture, mixing just until smooth, careful no to over mix.
- Working one at a time use an ice cream scoop to fill the muffin cups halfway then scoop rounded teaspoons of the filling up and press lightly into a ball(they don't have to be perfect), place into the center of the batter and gently press down. You can cover the filling with a spoon full of batter for traditional muffins or leave as is for muffins that look like doughnuts on top. Repeat until all the muffins are made.
- Bake about 24 minutes until lightly golden. Cool completely on wire racks.
- Meanwhile set up your dunking station by placing the melted butter in one large, shallow bowl and the cinnamon sugar in another.
- Working one at a time set a muffin down in the butter and use a pastry brush to coat with butter all over. Set it in the cinnamon sugar and roll around to cover all sides generously.
- Store in airtight containers in a cool place up to 3 days.
Adapted from The Back in the Day Bakery