Cinnamon-Sugar Doughnut Muffins

with cinnamon chips

For a make-ahead option, fully bake and cool the muffins without the cinnamon-sugar coating. Apply the coating when you’re ready to serve.

Makes 12 muffins Total time: 1 hour

FOR THE BATTER, WHISK:

21/ 4 3/4 11/ 2 1/2

1 1

1 1 1/2 cups all-purpose flour cup sugar tsp. baking powder tsp. each ground cinnamon, nutmeg, and table salt cup milk stick unsalted butter (8 Tbsp.), melted egg, lightly beaten tsp. pure vanilla extract cup mini cinnamon chips

FOR THE COATING, COMBINE:

1/2 2 1 cup sugar tsp. ground cinnamon stick unsalted butter (8 Tbsp.), melted

Preheat oven to 375°. Lightly coat a 12-cup muffin pan with nonstick spray.

For the batter, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Whisk milk, butter, egg, and vanilla in another bowl to combine.

Add milk mixture to flour mixture, stirring just to combine; stir in cinnamon chips.

Spoon batter into prepared pan, filling muffin cups one-half to three-quarters full.

Bake muffins until golden and a toothpick inserted into centers comes out clean,16–18 minutes. Let muffins cool in pans on a rack 5 minutes, then turn out onto rack.

For the coating, combine sugar and cinnamon in one bowl, and place butter in another. When muffins are just cool enough to handle, dunk entire muffin into butter, letting excess drip off, then roll in cinnamon-sugar coating.

Per muffin: 328 cal; 18g total fat 11g sat); 54mg chol; 137mg sodium; 38g carb (1g fiber,20g total sugars); 4g protein