Doughnut. Dusted. Delicious.

You know that I'm crazy about cinnamon. And I'm even crazier about cinnamon sugar. So crazy, in fact, that I'd make a meal of cinnamon sugar toast in college when there wasn't anything appetizing in the dining hall (which was often).

Perhaps the only thing more perfect than cinnamon sugar toast is a cinnamon sugar dusted doughnut. Better yet if it's warm ... I'm getting weak in the knees just thinking about it! Trouble is, doughnuts aren't good for you. But muffins (in appropriate portion sizes) aren't so bad, right? That's why I got so excited when I came across this recipe for cinnamon sugar muffins that just so happen to taste just like cinnamon sugar doughnuts.

This recipe is headed into regular rotation, especially since it cuts the hassle of hauling out the toaster, and the guilt of gulping down a doughnut. These muffins are cake-y, dense, and delicious. If you take a bite when they're still warm, you'll know what heaven tastes like. Trust me. They'll be your new favorite!

Cinnamon Sugar Dusted Doughnut Muffins

Ingredients:
For Muffins
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

For Cinnamon Sugar Coating
1/4 cup butter, melted
1/3 cup sugar
1 tablespoon cinnamon

Directions:
Preheat oven to 350 degrees. Spray a muffin tin liberally with non-stick cooking spray.

In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. In a separate bowl, combine oil, sugar, egg, and milk. Add dry ingredients to wet ingredients, stirring enough just to incorporate.

Distribute batter evenly among cups of muffin tin. Bake 15 to 20 minutes, or until toothpick inserted in center of muffin comes out with just a few crumbs attached. Allow muffins to cool in pan 5 minutes, then, using a butter knife, loosen edges of muffins from pan and remove to a wire rack.

For coating, melt butter in a bowl. In another bowl, combine cinnamon and sugar. Dip slightly warm muffins first in butter, rolling to coat, and then in cinnamon sugar (rolling to coat again). Return to wire rack to cool (or not ... it's incredibly hard not to eat them at this stage!).