Soft, fluffy cinnamon sugar donut muffins with a buttery coating and nostalgic flavor. Easy to make and ready in just 40 minutes.

• 2 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version.)

• 1 cup Granulated Sugar (Brown sugar can deepen flavor.)

• 1 tablespoon Baking Powder (Check freshness for best results.)

• ½ teaspoon Salt (Enhances overall flavor.)

• 1 tablespoon Ground Cinnamon (Try cardamom for additional depth.)

• ¼ teaspoon Nutmeg (Freshly grated is recommended.)

• 2 teaspoons Vanilla Extract (Pure vanilla is preferred.)

• 1 large Egg (A flax egg is great for vegan options.)

• 1 cup Milk (Any non-dairy milk will work.)

• ½ cup Butter (Melted and cooled; use coconut oil as a non-dairy alternative.)

For the Topping:

• ½ cup Granulated Sugar (Adjust to your taste!)

• 1 tablespoon Ground Cinnamon (A pinch of clove can bring extra warmth.)

• ¼ cup Butter (Melted for topping; helps sugar stick for an irresistible coating.)

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1. Preheat oven to 350°F (175°C) and prepare muffin tins.

2. Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, beat egg, then mix with milk, vanilla, and melted butter.

4. Gently combine wet and dry ingredients until just mixed.

5. Fill muffin cups two-thirds full.

6. Bake 20–25 minutes until golden and a toothpick comes out clean.

7. Cool for 5 minutes, then transfer to a wire rack.

8. Dip warm muffins in melted butter, then roll in cinnamon sugar mixture.