Old-Fashioned Doughnut Muffins

Old-Fashioned Doughnut Muffins 5 tablespoons unsalted butter, softened 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup buttermilk 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Cinnamon-Sugar Topping 3 tablespoons melted unsalted butter 1/2 cup granulated sugar 2 teaspoons cinnamon Preheat oven to 350 degrees F and spray 9 muffin cups with cooking spray. Using an electric mixer with a paddle attachment, beat butter, both sugars, egg, and extracts at medium-high speed until light and fluffy, about 3 to 4 minutes. Add buttermilk and beat just until it is incorporated. Scrape down the sides of the bowl to make sure it is evenly mixed. Add flour, baking powder, cinnamon, nutmeg, and salt and beat on low just until combined. Divide batter between the 9 prepared cups. Bake for 15 to 18 minutes or until they feel firm when you press down gently on top. Let cool in pan for 10 minutes. Place melted butter in a bowl. Combine sugar and cinnamon in a separate bowl. Dip the muffin tops in the butter, letting it drip down the sides. Roll the muffins in cinnamon-sugar. Notes If you only have salted butter, go ahead and use it. The increase in saltiness should be negligible.