Cinnamon-Sugar Doughnut Muffins for the First Day of Fall from Cleo Coyle

From Cleo Coyle: Fall is our favorite time of year, a herald to the coming holiday season. And because our small NYC kitchen has no air conditioning, autumn's cooler temperatures means we can fire up the oven and (finally!) bake and roast to our heart's content. So on this first official day of fall, I'm kicking off the joy of baking season with one of our favorite coffee break treats.

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Tender and sweet, these tasty muffins are dusted with cinnamon sugar and one bite will remind you of an old-fashioned cake doughnut, the kind you might order at a diner counter with a fresh cuppa joe. These babies are always on the menu at our fictional Village Blend, the century-old Greenwich Village coffee shop that serves as the setting for our Coffeehouse Mysteries...

Visit our online coffeehouse:

CoffeehouseMystery.com

Since our amateur sleuth Clare bakes them for her customers, these Cinnamon-Sugar Doughnut Muffins would be a fantastic treat as you read or listen to our Coffeehouse books. Served with a hot cup of coffee or tea, these melt-in-your-mouth treats will make your enjoyment of Clare Cosi's murder-mystery cases even more cozy. If you're new to our work, we invite you to...

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Muffin Recipe PDF.

☕ Cleo Coyle's

Cinnamon-Sugar Doughnut Muffins

Makes 12 standard-size muffins 

For the batter:

12 tablespoons unsalted butter

1 cup granulated sugar

2 large eggs, lightly beaten with fork

1 cup whole milk 

2-½ cups all-purpose flour

2-½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground nutmeg

For the cinnamon-sugar topping:

½ cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Step 1—Prep your oven and pan: First preheat your oven to 350° F. This recipe should be made in a standard muffin or cupcake pan. Because it bakes up nice-sized muffins with generous tops, lightly spray the tops of your standard muffin pans with non-stick cooking spray. This will prevent the tops from sticking to the pan. Line the muffin cups with paper holders.

Step 2—Make the batter: Using an electric mixer, cream the butter and sugar until fluffy. Add in the eggs and milk and continue mixing. Stop the mixer. Sift in the flour, baking powder, baking soda, salt, and nutmeg and mix only enough to combine ingredients. Batter will be thick. Do not over mix at this stage or you will develop the gluten in the flour and toughen the muffins.

Step 3—Bake: Using two tablespoons (one to scoop, the other to scrape in the thick batter), fill each cup to the top, dividing any remaining batter among the 12 cups.

Bake for 20-25 min­utes, or until the muffin tops spring back lightly when touched and a toothpick inserted in the center of a muffin comes out clean. After a few minutes out of the oven, remove muffins from the pan and cool on a wire rack. (Muffins that remain long in a hot pan may end up steaming, and the bottoms may become tough.)

Step 4—Finish with cinnamon-sugar topping: Mix together the sugar and cinnamon in a shallow bowl. Melt the butter, brush it lightly over the muffin tops...

Roll the buttery tops in the bowl of cinnamon-sugar. 

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To download this recipe

in a free PDF that you

can print, save, or

share, click here. 

Click here for Doughnut
Muffin Recipe PDF.

Eat with autumnal joy!

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries &
Haunted Bookshop Mysteries

This is us -- Alice and Marc.
Together we write as Cleo Coyle.

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