Ingredients

The following ingredients have 4 Servings
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 8 tablespoons butter, melted
  • 3 cups flour, plus more for coating the tin
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 2 tablespoons buttermilk
  • 10 tablespoons butter, softened
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 eggs
  • 1 cup of your favorite jam (optional)

Instruction

  • Combine 1/2 cup sugar and cinnamon in a small bowl; set aside.
  • Heat the oven to 375°F and brush a 24-well mini muffin tin with half of the melted butter, then coat with flour, tapping out any extra.
  • Sift together flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together milk and buttermilk. Set both aside.
  • Beat butter and remaining sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in eggs one at a time until combined.
  • Add a quarter of the flour mixture to the butter mixture and beat on low speed.  Next, beat in a third of the milk mixture. Continue to until all the ingredients are combined.
  • Fill the muffin tin openings with batter. Bake until muffins are golden and firm, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Remove muffins from the tin and transfer to a wire rack rack.  Repeat with the rest of the batter.
  • To coat the muffins, brush each generously with the remaining melted butter and sprinkle generously with cinnamon-sugar.
  • For jelly doughnuts, allow the muffins to cool and use a small pastry tip to make a hole in the bottom of each. Fill the pastry bag with your favorite jam squeeze some into the muffins.