Well, these went quickly.

For the record, I forgot to take pretty pictures before I took these to work to share… Hence, the lovely hallway in the background. I baked these late last night due to all the great things going on today– it’s my roommates birthday and it’s finally FRIDAY! My favorite.

So I decided it was a good time to slave away in the kitchen as usual.

I really wanted cinnamon rolls but every recipe I found required yeast and the dough to rise. I don’t have the patience for that sort of thing at night. I just wanted cinnamon. So I thought about doughnuts, then how much of a pain in the ass they are because you must deep fry them. And cinnamon muffins sounded too easy. So I made doughnuts LIKE muffins. And this was created.

And they’re super bomb.

I ate at least a handful of them last night after I made them. And better yet, my colleagues seemed to enjoy them just as much as I did because they were gone within an hour. Success.

The best way to start off the weekend.

Tonight my roomie invited me out with her and her colleagues to celebrate. I’m so ready for the work portion of this day to be over with! I am in need of a dose of the weekend, pronto. Thank goodness for sugary food.

Cinnamon Sugar Doughnut Muffins
makes 24 miniature muffins, takes about an hour

1/2 cup softened butter
3/4 cup white sugar
2 tablespoons vegetable oil
3/4 cup heavy cream
1/2 cup applesauce
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon of salt

Topping:
1/2-3/4 cup butter, melted (and still hot)
1 cup white sugar
1 tablespoon cinnamon powder

Preheat your oven to 350 degrees.

In a large bowl, combine sugar and softened butter. Once fully mixed, add vegetable oil, heavy cream, and applesauce. Mix well. In a separate bowl, combine the flour, baking powder and salt. Mix this batter into the liquid batter in as few stirs as possible. It is important not to over-mix the baking powder. Try to mix the dough as quickly as possible. The batter should be relatively thick but still wet.

Spoon the batter into the holes of a mini muffin tray, filling each one almost to the top. Bake at 350 degrees for 13-15 minutes and allow to cool.

Combine the sugar and cinnamon for the topping in a plastic sandwich bag. Using the microwave or stove, melt the butter so that it gets a bubbly foam on the top and reaches it’s hottest point. Drop each muffin into the melted butter, then immediately move into the bag with cinnamon sugar and shake it so that the mixture sticks to the muffin on all sides. Repeat for each muffin.

Enjoy these little beauties!

And Happy Friday! 🙂