These little muffins taste just like a cakey doughnut! You can even fib to yourself and say that they are good for you because they aren't fried like a doughnut. :)
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk
4 tablespoons melted butter
1/4 cup sugar
1 1/2 teaspoons cinnamon
Preheat the oven to 425°F. Lightly grease a standard muffin tin. If using paper muffin cups, spray the cups with cooking spray to ensure that they peel off the muffins easily.
In a medium-sized bowl, cream together the butter, oil, and sugars until smooth. Add the eggs and beat to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Starting and ending with the flour, alternately stir the flour and milk into the butter mixture. Make sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven and, using a fork, tip the muffins sideways in the pan to keep the bottoms from steaming.
Let them cool for a couple of minutes, or until you can handle them.
While they're cooling, melt the butter for the topping. Dip the top of each muffin in the melted butter and roll in the cinnamon sugar mixture.
Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Makes 12 muffins.