Muffins... AGAIN!
I love muffins, so much, that their being made once a week, every week!
So that means...
Every week another tasty muffin recipe for you all!
It was exactly a week from today that I made these fantastic Crumbly Topped Banana Muffins.
Everyone seemed to like the recipe, so I'm very happy for that!

Today its these wonderful moist donut like muffins.
I LOVE donuts, but all that frying is a big turn down, so I opted for a baked version, a muffin version!
As you can see below, the topping is rather golden and dark, that's because instead of white sugar I used brown sugar.
A big NO NO, because I think that the appearance doesn't look anything like a sugared donut.
The taste however, is just as TASTY of course! So give 'em a try whenever your in the mood for donuts.

2 cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon or nutmeg
2 large eggs
1 cup plain yogurt
2/3 cup packed brown sugar
5 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted
1/4 cup sugar (don't commit the same mistake as I did, by using brown!)
½ tsp cinnamon

Directions:

Position oven rack in the middle position and preheat oven to 400-degrees F.
Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batter should not be smooth!

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.


These make 24 of my favorite muffin size, mini! (as pictured above)
That's 12 big "american" sized ones... (because thats how karma likes 'em! )
BTW I got this recipe from Laura Rebecca's Kitchen.