Are you a morning person or a night owl? Me, I am a morning person except for that brief four-year stint called college. I love waking up in the morning and sitting on the couch drinking my coffee, and planning out my day in my head. I am lucky enough to be able to do this all summer long. Even though I am a morning person, I tend to start my day very slowly. Since I like to sit back, relax, and enjoy my coffee, the last thing I want to do is jump-start my day in the kitchen. There are times when I make an exception. For people that are like me, in come these fabulous muffins that you can make ahead and enjoy later for breakfast.
These are one of the simplest recipes I have ever made, and the end result is a scrumptious cinnamon sugar muffin that tastes like a donut. The only thing I changed from the recipe was shortening the bake time since mine came out a little toastier than I would have liked. I just happen to open the oven door when I noticed that they were done. If you love the combination of cinnamon & sugar, then you will absolutely adore these. And since they are mini, it is okay to eat more than just one.
Mini Donut Muffins
Ingredients:
For the muffins:
- 1/2 cup white sugar
- 1/4 cup margarine, melted
- 3/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 cup all-purpose flour
For the topping:
- 1/4 cup margarine, melted
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
Directions:
Preheat oven to 375 degrees F. Spray a 24 mini muffin pan with cooking spray, set aside. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 8 to 12 minutes.
While muffins are baking, melt the 1/4 cup of butter. In a separate bowl, mix together the sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
