Cinnamon-Sugar Doughnut Muffins

Tomorrow is my first day back to school after this long break.  

It's pretty depressing, actually. 

But, I have learned a lot of things over the past two weeks...

1) Leggings are most definitely pants. Seriously, my daily outfit during break usually consisted of leggings. What are jeans?  

2) Watching Seinfeld at 2 in the morning is both socially acceptable, and completely normal.  Obviously. 

3) If you are going to be sharing a twin bed with someone, DO NOT lay side by side. Because there is a pretty large chance you will be pushed off of the bed. I may know this from experience.

4) Try not to get involved into family card games. Usually, there will be yelling. I mean, they're all just like you. Of course they all want to win. 

5) There may be a chance you are getting too old to still be playing in the snow. Especially since you do not wear snow pants anymore, and then do a snow angel and almost freeze your booty off. Bad idea. 

6) If you are going ice skating, do not be the guy who skates backwards and almost hits everyone in front of him. OR, be the people who decide to skate so fast past everyone and scare them enough to almost knock themselves over. Seriously. Stahp.

7) Do go to a breakfast restaurant and see a man who looks like Jesus, eating pancakes. Jesus devoured those pancakes.  

8) Finally, always let your muffins lounge in butter. They just beam with joy. Or at least.... you will. 

Cinnamon-Sugar Doughnut Muffins

For the muffins you will need:

3 C all-purpose flour

1/4 tsp. baking soda

2-1/2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. ground cardamom or ground cinnamon

3/4 C plus 2 Tbsp. milk

2 Tbsp. buttermilk 

1/2 C butter, at room temperature

3/4 C sugar

2 large eggs

For the doughnut coating you will need:

1/2 C butter, melted

1 C sugar 

1 Tbsp. ground cinnamon

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray 12 large muffin cups.

2. Mix together the flour, baking soda, baking powder, salt, nutmeg, and cardamom (or cinnamon). In a medium bowl, combine milk and buttermilk. 

3. In a large bowl, using a handheld mixer on medium speed, cream the butter. Turn the speed to low and gradually add the sugar. Mix until mixture lightens in color. Add the eggs, one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix. 

4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden,. 

5. While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar. 

6. Let the muffins cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar. 

* Recipe adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day.