Recipe(tried): Doughnut Flavored Muffins with Cinnamon-Sugar Top Coating

DOUGHNUT FLAVORED MUFFINS

The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.

FOR THE MUFFINS:
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
10 Tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 Tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract

FOR THE TOP COATING
4 Tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

4 Tablespoons unsalted melted butter

Adjust oven rack to lower middle position and heat oven to 375 degrees F. Spray a 12-cup muffin tin with vegetable cooking spray or coat lightly with butter.

Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium bowl; set aside.

Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Add and beat in vanilla extract. Use large ice cream scoop to divide batter evenly among cups. Fill the muffin cups to the top and level them off.

Bake until muffins are golden brown, 25 to 30 minutes. Remove muffins from the tin and transfer to a wire rack set over a baking sheet to cool slightly, about 5 minutes.

Meanwhile, to prepare the top coating, combine 4 tablespoons sugar and 1 1/2 teaspoons cinnamon in a small bowl; mix well and set aside.

While the muffins are still warm, use a pastry brush to paint the top of each with the melted butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar mixture. (Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.)

Serve warm or at room temperature.

Makes 12 standard size muffins