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Snickerdoodle Donut Muffins
- 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)
- 1 1/2 teaspoons Baking Powder
- Melt 1/2 cup butter
- 1/2 cup Sugar
- 1 1/2 teaspoons Ground Cinnamon
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!
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.