A couple of years ago, I saw an episode of "The Best Thing I ever Ate" and someone chose Doughnut Muffins... although not a healthy recipe, at least these are not fried! They taste amazing warm out of the oven, and they really do taste like doughnuts. I hadn't made them in awhile, and thought Ava should be introduced to cinnamon sugar since I am trying to transition her to one nap rather than two :)
For the muffins:
12 oz. (24 Tbs.) unsalted butter, room temperature
1-3/4 cups sugar
6 cups flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. nutmeg
1-2/3 cups milk
1/4 cup buttermilk (if you do not have buttermilk, just add more milk)
Melted unsalted butter
Ratio of 1 cup sugar, to 1 tablespoon cinnamon
To make the muffins
Pre-heat the oven to 350°F.
First you want to cream the butter and sugar. Add in the eggs, one at a time, until just mixed in... Here, I have a confession. I completely forgot to add in the eggs the past time I made these, and they taste the same. I really can't tell the difference... so if you know someone with an egg allergy, it is fine to leave them out!
Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.
Bake until they are firm to the touch... about 30 minutes.
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them into your melted butter (or you can use a brush). Roll them in your cinnamon sugar.
Now lick your fingers... and enjoy your doughnut muffins!
Original recipe from here