the best cinnamon-sugar donut muffins you'll ever eat

Do you remember eating cinnamon toast as a kid? I loved it. This recipe is an ode to those nostalgic days (makes me feel like I'm 7 again!) and is also the perfect comfort food. You'll end up feeling warm and cozy, no matter what the weather.

I made these sweet cinnamon coated cakey donuts yesterday and posted the recipe today. This lack of procrastination is testament to how bonkers delicious they are and how badly I wanted to share them with you. Plus the recipe comes together easily and will fill your house with the most heavenly scent.

The hardest part is waiting for them to cool so you can dunk them in the melted butter and cinnamon sugar and eat 'em. Consider yourself warned: your patience will be tested but it's well worth the wait.

Cinnamon-Sugar Doughnut Muffins
Makes 12 muffins or 24 mini donuts
Adapted from The Back in the Day Bakery Cookbook

Here's what you need to make them:
3 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg (or ground nutmeg)
1/4 teaspoon ground cardamom
3/4 cup plus 2 tablespoons whole milk
2 tablespoons buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs

For the doughnut coating:
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar mixed with 1 tablespoon ground cinnamon

To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350F. Lightly spray 12 large muffin cups with vegetable oil spray OR if making mini donuts, lightly spray two mini donut pans.

Sift together the flour, baking powder, baking soda, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and buttermilk.

In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. 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; do not overmix or they will become dense.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden. Please note: I used a teaspoon to fill the mini donuts pans and the mini donuts were done after about 17 minutes.

While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.

Let the donuts cool completely on a wire rack (waiting is the hard part!). Dunk them in the melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.

Enjoy!

Notes:

• Please don't omit the cardamom. Although it's only a teensy amount, it makes such a difference in flavour and aroma.  Trust me, it's worth seeking out. 
• With the batter, I made a combo of 12 (very large) mini donuts and 5 muffins. 
• The Back in the Day Bakery is my new favourite cookbook. I bought if for myself a few weeks ago but hadn't made anything yet until last weekend when one of my friends made the Buttermilk Biscones (a cross between scones & biscuits). They were amazing! Tasting those tasty biscones inspired to try something from the book too. Highly recommend! 
• The winner of the Duchess Cookbook giveaway is revealed here. Congratulations to the lucky lady! And thanks to everyone who entered.