Cinnamon-Sugar Doughnut Muffins

Doughnut muffins

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   Step 1: Preheat the oven to 425°F. Lightly grease a standard muffin pan. Alternatively, line it with 12 paper or silicone baking cups and grease the cups with nonstick spray so they peel off the muffins neatly.

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   Step 2: In a medium-sized mixing bowl, beat the butter, vegetable oil, and sugars together until smooth.

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   Step 3: Add the eggs, beating to combine.

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   Step 4: Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

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   Step 5: Add one-third of the flour to the butter mixture and stir gently to combine. Gently stir in half the milk. Mix in another third of the flour, then the remaining milk. Stir in the remaining flour. Scrape the sides and bottom of the bowl, then mix until the batter is thoroughly combined.

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   Step 6: Spoon the batter evenly into the prepared pan, filling the cups nearly full. A 4-tablespoon scoop works well.

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   Step 7: Bake for 15 to 17 minutes, until the muffins are pale golden brown and a toothpick or thin knife inserted into the middle of a center muffin comes out clean.

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   Step 8: Remove the muffins from the oven and let them cool for a couple of minutes, or until you can handle them. While they cool, melt the butter for the topping; you can do this in the microwave.

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   Step 9: Put the cinnamon sugar in a shallow bowl. Dip the top of each muffin into the melted butter, then roll it in the cinnamon sugar until generously coated.

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    Step 10: Serve the muffins warm, or cool them on a rack and wrap airtight. Store at room temperature for a day or so.