CINNAMON SUGAR DONUT MUFFINS (Makes 48 Muffins)

CINNAMON SUGAR DONUT MUFFINS (Makes 48 Muffins)

Muffin Ingredients:

• 6 cups all-purpose flour
• 2 tbsp baking powder
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp ground nutmeg (gives that classic donut flavor)
• 2 cups granulated sugar
• 1 ½ cups (3 sticks) unsalted butter, melted and slightly cooled
• 4 large eggs
• 3 cups buttermilk (or substitute: 3 tbsp lemon juice + milk to make 3 cups)

Coating Ingredients:

• 1 ½ cups unsalted butter, melted
• 3 cups granulated sugar
• 3 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line or grease 4 standard 12-cup muffin tins (or bake in batches).

2. Mix Dry Ingredients:

In a large bowl, whisk together:

• 6 cups flour
• 2 tbsp baking powder
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp nutmeg

3. Mix Wet Ingredients:

In another large bowl, whisk together:

• 2 cups sugar
• 1 ½ cups melted butter
• 4 eggs
• 3 cups buttermilk

4. Combine:

Gradually add the dry ingredients to the wet, stirring just until combined. Do not overmix — the batter should be thick.

5. Fill Muffin Tins:

Fill each muffin cup about ¾ full.

6. Bake:

Bake at 350°F for 18–22 minutes, or until lightly golden and a toothpick inserted comes out clean. Let muffins cool for 5–10 minutes before coating.

7. Cinnamon Sugar Coating:

In one bowl, melt 1½ cups of butter.
In another bowl, mix 3 cups sugar + 3 tbsp cinnamon.

• Dip each warm muffin top (or whole muffin) into the melted butter, then roll in the cinnamon sugar.

Tips:

• Freezer friendly: Freeze uncoated muffins and coat after thawing/reheating.
• Mini Muffins: This recipe makes ~120 mini muffins. Bake for 10–12 minutes.
• Topping too sweet? Just dip the tops instead of the whole muffin.