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Life has been busy the last few weeks. Cooking lately hasn’t been about trying new recipes, making my meals blog-worthy, it’s been about getting something on the table before 10pm. I’m hoping that once CSA season starts back up in a couple weeks I’ll be able to make trying new recipes a priority. However, I’ve gotten into a new routine on Sundays of making a nice breakfast. I wanted to make muffins this past weekend and I remembered a recipe I mentally book marked a while back. A quick search brought me to the King Arthur Flour website, which is a great resource for recipes. They turned out very good. I don’t know if I would say they tasted like doughnuts but they were good. Moist on the inside and the cinnamon sugar topping definitely makes the muffin.

Doughnut Muffins
Makes 12 

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste (I used much less)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups unbleached all-purpose flour
1 cup milk

2-3 tablespoons melted butter
3 tablespoons cinnamon sugar

Preheat the oven to 425°F. Lightly grease a standard muffin tin or line with 12 paper muffin cups.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave). I used a little less butter than the recipe calls for.

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.