This recipe was created by one of our Innkeepers, the beautiful and talented Dominique. She works at both of our Inns – the Inn at Playa del Rey and our sister property, Channel Road Inn.
Domi says, “Make sure you wait until these muffins have cooled completely before dipping in the butter mixture and sugar. Otherwise the muffins will fall apart.”
I say, “Make sure you put one of these aside for yourself before serving to others, otherwise you’ll never see them again!”
Cinnamon Sugar “Donut” Muffins
½ cup low-fat milk
6 T. butter – softened
1 ½ cups + 2 T flour
¾ cup sugar
2 tsp. baking powder
¼ tsp. salt
½ tsp. nutmeg
1 stick (1/2 cup) butter – melted
¾ tsp. vanilla
1 ½ tsp. cinnamon
¾ cup sugar
Preheat oven to 400 degrees. Cream together butter and sugar. Add egg. In a separate bowl, combine dry ingredients; add to wet ingredients until fully combined. Add milk and mix until incorporated.
Grease a 12 muffin tin, and fill each cup about halfway with batter. Bake at 400 degrees for 15-20 minutes or just until browned. Let cool completely.
For topping: In one bowl combine melted butter and vanilla. In another bowl, combine cinnamon and sugar.
Dip cooled muffin in butter/vanilla, then roll in cinnamon sugar.