Plain muffins dipped in melted butter and rolled in cinnamon and sugar taste just like cake doughnuts. You can dip and roll the entire muffin (baked in a greased pan without paper liners) or cut the amounts of butter, sugar, and cinnamon for dipping in half and dip or brush just the muffin tops.
Position a rack in the center of the oven. Preheat the oven to 400┬░F. Grease a standard 12-muffin pan or line with paper cups. Whisk together thoroughly in a large bowl:
2 cups all-purpose flour
1/2 to 2/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda, if using yogurt instead of milk
Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter will be light but fairly stiff and it will not be smooth. Divide the batter among the muffin cups. Sprinkle the tops with:
Cinnamon and sugar (optional)
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 minutes. While the muffins are baking, place it in a bowl just large enough to hold a muffin
8 tablespoons unsalted butter, melted
Combine in another small but shallow bowl:
1/2 cup sugar
1 teaspoon cinnamon
As soon as the muffins are done, dip them 1 at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool. Serve as soon as possible, preferably within a few hours of baking.
