Donuts take on a new form

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.

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