Chef's Quick Tips: Mini Donut Muffins

This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows  Tina Redwine how to Mini Donut Muffins.   
Mini Donut Muffins
Ingredients: 
Butter, Sweet, unsalted 4 tbsp
AP Flour, Unbleached 3 cup
Baking Powder 1 tbsp
Salt, Kosher 1 tsp
Nutmeg, ground 1/2 tsp
Sugar, Granulated 1 cup
Eggs, large 2 ea
Milk; Whole 1 cup
Sugar, Granulated 1 cup
Cinnamon 1 tbsp
Butter, Sweet, unsalted 8 tbsp
Method:
Special equipment: Mini muffin pans (can also be made in regular size muffin/cupcake pans)
1. Pre-heat oven to 350 degrees F. Lightly grease muffin pans
2. In a large bowl, stir together flour, baking powder, salt and nutmeg - set aside
3. In a mixer, cream together butter and sugar
4. Add in eggs, one at a time and mix until combined
5. Add the flour mixture alternately with the milk, mixing until combined
6. Fill the prepared muffin pans about 2/3 full. Bake until golden, approximately 10-15 minutes (for mini)
7. While muffins are baking, mix together sugar and cinnamon in a shallow dish
8. Release muffins from the pan
9. Melt butter - roll the muffins in the butter, then in the cinnamon sugar
10. Let cool