1-3/4 cup flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1 tsp. nutmeg
1/3 cup canola or vegetable oil
3/4 cup sugar
1 large egg
3/4 cup whole milk
1/4 cup butter, melted
1/2 cup sugar
1 tsp. cinnamon
Preheat oven to 375 degrees. Spray a muffin tin, regular or mini, with cooking spray and set aside.
In a bowl mix the flour, baking powder, salt, cinnamon, and nutmeg and set aside.
In the bowl of a stand mixer add the oil, sugar, egg, and milk and mix until incorporated.
Add the dry ingredients to the wet and mix until fully combined.
Fill each muffin tin 2/3 full with batter and bake for 18 - 22 minutes for regular muffin size and 16 - 18 minutes for mini muffin size.
If you didn't use muffin liners and only sprayed the tin then when the muffins are done, let them sit for only about 1 minute then turn out onto a paper towel or cooling rack; they are much easier to remove while still hot. If you used muffin liners then you can let them sit for a couple of minute then remove to cooling rack.
Place the sugar and cinnamon for the topping in a bowl and mix well. In another bowl put the melted butter.
Taking the still warm muffins, first roll the top and partway down the sides in the melted butter then into the cinnamon/sugar to coat the whole top of the muffin. Set on cooling rack to finish cooling.
Nom, nom, nom.....Warm cinnamon sugar doughnut flavored muffins. Betcha can't eat just one :)
Serves - 12 regular muffins or approx. 34 mini muffins - depending on tin size
Here's the handy printable - Sugar and Spice Muffins