Cinnamon Sugar Donut Muffins (Adapted from Laura Rebecca’s Kitchen)
I love the ease of these muffins and the way they taste like an old-fashioned donut. They make me feel like I’m indulging without the guilt which is welcome when one bakes as much as I do! Unlike other versions of these muffins, this one utilizes yogurt in lending a moistness and tang to the crumb without overpowering the flavor. I even used half whole wheat pastry flour to “healthy” them up a bit and did not alter the flavor at all.
The secret ingredient that mimics an old-fashioned cruller is none other than…nutmeg. Nutmeg is a powerhouse ingredient that is added to many dishes to lend a layer of flavor that most people cannot put their finger on, but can taste that special “something.” I cannot recommend freshly grated nutmeg enough. Preground cannot capture the aroma that emits from the spicy sweet shavings. It adds a sense of accomplishment – that you have done something above and beyond normal baking when you use such a fresh ingredient. It adds a fanciness to you and your dish.
Fresh from the oven, these muffins smell fantastic, but aren’t quite finished. Their tops get a dunking in warm, melted butter and then are dipped into a sweet mixture of cinnamon and sugar. That crunchy topping is the pièce de résistance – the element that takes these already delicious muffins over the top and makes them truly worthy to be called “donut” muffins. Paired with a cold glass of milk, these are a treat straight from the oven, or warmed up the next day.