Doughnut Muffins

Doughnut Muffins

For Muffins:
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
For Topping
1/4 cup butter, melted
1 cups sugar
1 tablespoon ground cinnamon
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t over mix.
4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, melt the butter for the dipping mixture in a small bowl. Combine the cinnamon and sugar in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar