When I made Barefoot Contessa’s baked cinnamon sugar doughnuts, I couldn’t get over how they just melted in your mouth. Much like the Tastefully Simple muffins I made years ago from a package. Knowing not everyone has a doughnut pan, I wanted to adapt the recipe to recreate those little muffins. In the name of research, I had to do a lot of taste testing. It’s the hard part of my job. However, the doughnut recipe has been adapted and I found the perfect cinnamon and sugar to muffin ration.
1 stick butter, melted
1/2 tsp cinnamon & 1/2 c sugar mixture
Coat muffins in butter, then roll in cinnamon sugar mixture. Best when served warm, but I promise, you won’t hate them even a day later!