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.
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.
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I really really wanted to be thrilled with these - they sound amazing. But in reality they were only OK. They are the kind of muffin you only want one of. The dough is kind of dense and made me think of something stale. I don't know if that's just me - they must taste a lot fresher at the bakery where they sell them, or they wouldn't be a hit! And I am just not a fan of the sugar coating texture. Maybe I would like them better if it was confectioner's sugar instead. I will try a different recipe to satisfy my cinnamon craving next time.
My family loved these but only after the dough had been refrigerated overnight. Next time I will add a little vanilla - the donuts are light as air but don't have a ton of flavor. Definitely make this one and play around with it.
My kids are chocolate lovers and typically only request muffins that have chocolate in them. This recipe is the exception to that rule. Frequently I'm lazy and only dip the top in the cinnamon and sugar and everyone seems to love them just the same. It's a great option to other standard muffin recipes.
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.
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