• Preheat the oven to 350°F. Spray each cup in a 12-cup muffin pan with nonstick spray OR place a parchment paper muffin liner into each cup. If using liners, very lightly spray the liners with nonstick spray.

Donut Muffins

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, and salt until combined.
  2 cups all-purpose flour, 1½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon sea salt
• In a separate smaller bowl, using the same whisk, whisk together the whole milk, egg, melted butter, and vanilla extract until combined.
  1¼ cups whole milk, 1 large egg, 2 tablespoons butter, 1 teaspoon vanilla extract
• Pour the wet ingredients into the larger bowl of dry ingredients. Use a wooden spoon or rubber spatula to gently combine everything together just until no flour streaks remain in the batter.
• Fill each muffin cup about 3/4 of the way full with muffin batter.
• Bake for 18-22 minutes. When done, the muffins should be puffy, rounded, and domed on top and a toothpick inserted into the center should come out clean with no wet batter on it.
• Remove the muffins from the oven and let them cool for about 10-15 minutes or until you can safely handle them.

Cinnamon Sugar Topping

• Place the melted butter in one bowl and stir together the sugar and cinnamon in a separate bowl.
  4 tablespoons butter, 1/3 cup granulated sugar, ¾ teaspoon ground cinnamon
• Take a muffin, turn it upside down, and dip the top of the muffin into the melted butter, and then immediately put it into the cinnamon sugar; moving it around to ensure that it gets a good coating of the cinnamon sugar.
• Place the dipped muffins onto a cooling rack and repeat with the remaining muffins. Let the muffins cool to room temperature or eat one warm (my preferred way).