If you haven’t been to Zingerman’s Bakehouse in Ann Arbor, you can now without leaving the house! Their new book Zingerman’s Bakehouse Celebrate Every Day: A Year’s Worth of Favorite Recipes for Festive Occasions, Big and Small brings 80 of their most popular recipes to you, dear reader, including this delicious find. Here’s what they have to say about this recipe:

What happens when a buttermilk nutmeg muffin and a cinnamon sugar doughnut fall in love? Sugar Crisp Muffins are born. If you love old-fashioned cake donuts but don’t want to get into frying first thing in the morning (or perhaps anytime), try these muffins instead. They’re definitely a treat! To make your muffins just like ours, skip the muffin liners when baking, and dip the whole muffin, not just the top, in melted butter followed by the cinnamon sugar. We know!

Indulgent and delicious.

Makes 12 muffins

Ingredients

Muffins

• 2 cups (280 grams) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon fine sea salt
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ⅔ cup (125 grams) granulated sugar
• ⅔ cup (145 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1½ teaspoon vanilla extract
• ⅓ cup (80 grams) whole milk, room temperature
• 2½ tablespoons buttermilk, room temperature

Cinnamon Sugar Topping

• 6 tablespoons (75 grams) granulated sugar
• 1½ tablespoons ground cinnamon
• ½ cup (110 grams) unsalted butter, melted

Instructions

Make the Muffins

1. Preheat the oven to 350°F [180°C]. Line the cups of a standard 12-cup muffin pan with muffin liners or, if you prefer, lightly coat the cups with butter or nonstick cooking spray and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg.
3. In another medium mixing bowl, cream together the sugar and butter with a wooden spoon until the color lightens. If using a stand mixer, use the paddle attachment and beat on medium speed. Add the eggs to the creamed mixture, mixing until combined, followed by the vanilla extract.
4. In a small bowl, whisk together the milk and buttermilk.
5. Alternate adding the dry ingredients and the milk mixture to the creamed butter, one-third at a time, mixing well after each addition. Start with one-third dry, mix well, then add one-third of the milk mixture, and repeat two more times with the remaining ingredients. Mix on low speed, if using a stand mixer.
6. Spoon equal amounts of muffin batter into the prepared muffin pan. Bake for 18 to 20 minutes or until golden brown and the center of each muffin springs back when touched. Let cool completely in the pan.

Make the Cinnamon Sugar Topping

7. Spoon equal amounts of muffin batter into the prepared muffin pan. Bake for 18 to 20 minutes or until golden brown and the center of each muffin springs back when touched. Let cool completely in the pan.
8. These are best eaten the day they are made but can be stored at room temperature in an airtight container and enjoyed the next day. For longer storage, freeze muffins prior to dipping in butter and cinnamon sugar in an airtight container for up to 3 months, and complete the final step once they have thawed.

Excerpted from Zingerman’s Bakehouse Celebrate Every Day: A Year’s Worth of Favorite Recipes for Festive Occasions, Big and Small. Copyright 2023. Published with permission from Chronicle Books.