Snickerdoodle Donut Muffins

INGREDIENTS

• 3/4 Cup Sugar

• 1/2 Cup Butter (melted)

• 1/2 teaspoon Pure Vanilla Extract

• 3/4 Cup Milk (skim, 1%, 2%, whole)

• 1 1/2 Cups All Purpose Flour

• Pinch of Ground Nutmeg

• 1/4 teaspoon Ground Cinnamon

• *1/8 teaspoon Cream of Tartar (optional - original recipe does not call for Cream of Tartar)

• 1 1/2 teaspoons Baking Powder

For dipping your donut muffins, prepare the following:

In a small bowl,

• Melt 1/2 cup butter

In a small bowl mix,

• 1/2 cup Sugar

• 1 1/2 teaspoons Ground Cinnamon 

Directions

Preheat oven to 350 Degrees F.  

Spray mini muffin tin with non-stick cooking spray - be sure to spray the top of the pan too.  

In a large bowl, mix melted butter, sugar and vanilla - mix until smooth. Next pour milk over mixture, set aside, do not mix.  

In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg).  Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended.  

Using a spoon or a scooper (I use a medium size Pampered Chef scooper), fill each muffin 3/4 full.   Place in oven on middle rack and bake 18-20 minutes, until lightly golden brown.  Remove from oven. 

Take each donut muffin, and while they are still warm (but not too hot), dip them completely in melted butter and roll them in cinnamon sugar mixture. Place on wax paper to cool.  Enjoy them warm or cold with a glass of milk! 

TIPS - If you don't care for nutmeg, just replace it with an additional 1/4 teaspoon of ground cinnamon.  Also, the original recipe does not call for Cream of Tartar or Vanilla, so if you don't have them in your pantry  no worries, just skip them, they will still be delicious.  You can head over to ALLRECIPES.COM for the original version for Donut Muffins. 

Please Note: Using too much flour when measuring can make for crumbly muffins. Be sure your flour is not compressed when measuring.  Head here to read how to measure flour the right way.