Yield: Yields about 24 medium muffins.
They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.
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Make Ahead Tips
You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.
DO NOT MAKE THESE...and take them to work. They bug me everyday to make more. They are awesome!! I followed the recipe thoroughly. Turned out perfect.
Half the recipe makes 12 normal sized muffins. I had neither milk nor buttermilk so I used yogurt with a splash of lemon juice mixed in. Used paper liners, then took them off before dipping in butter/cinnamon sugar. Baked for 36 minutes (17, turn, 17) and let sit for about 10 minutes. For the dip, I only needed 4 oz butter, half cup sugar 1 tbsp cinnamon for 12 muffins. Came out great, big hit. I have no idea what people are talking about them being heavy and better as minis. I ate two of them before they cooled down. Five stars!
The most delicious muffins ever. I make them for all my guests in my summer home in East Hampton to rave reviews. Delicious, moist, full of flavor and they last for days. Bravo Fine Cooking!
I found this recipe by chance and have just had a great time with different aspects of it. From the original cinnamon sugar to jelly filled, to chocolate topped, with great response from my guests. After making the original muffins, I went and found mini doughnut muffin pans in which I can pipe the batter into and get the look as well as the taste of the "doughnut".
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