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  • Carol Morales

    Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins Yield: 24 standard size muffins (52-56 mini muffins) For the muffins: 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature 1-3/4 cups sugar 4 large eggs 1 lb. 11 oz. (6 cups) all-purpose flour 1 Tbs. plus 2 tsp. baking powder 1/2 tsp. baking soda 1-3/4 tsp. salt 1 tsp. ground nutmeg 1-2/3 cups milk 1/4 cup buttermilk For dipping: 8 oz. (16 Tbs.) unsalted butter; more as needed 2 cups sugar 2 Tbs. ground cinnamon

  • Lorene Sakya Lalonde

    [Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins] "The cupcakes bake up tall with a crust on the outside and they are fluffy and tender on the inside. While they are still hot, you brush them all over with melted butter and roll them in cinnamon sugar. Does breakfast get much better than that? I’m gonna go ahead and say no." -

  • Tonya Boynton

    Downtown Bakery and Creamery's Cinnamon Donut Muffins. I actually ate one of these today and am in love. Here is the recipe!

  • Amanda Jane

    Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins. Muffins stuck pretty bad in the pan but other than that, they were yummy! Only need to bake half of the recipe.

  • Jennifer Young

    Candace Nelson, owner of Sprinkles Cupcakes, went on and on about these doughnut muffins from Downtown Bakery and Creamery on the Best Thing I Ever Ate TV show. This recipe comes from Downtown's owner!

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