Cinnamon Doughnut Muffins

I made these little gems this morning in the hopes we would have them for tea this afternoon. However, there are only 3 left!  The original recipe had all white flour, 1/2 ts nutmeg, no vanilla and 1/4 C extra sugar in the batter.

Cinnamon Doughnut Muffins
Adapted heavily from Taste at Home

1 C stone ground whole wheat flour
3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup milk
1 egg, room temperature
1/2 ts vanilla
1/4 cup vegetable oil

Topping:
3 Tb unsalted butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a medium bowl, whisk flour, baking powder, salt, nutmeg and cinnamon.

In another bowl, combine sugar, milk, egg, vanilla and oil.
With a spatula, fold wet ingredients into dry ingredients just until moistened. 

Fill greased or paper-lined muffin cups three-fourths full.  Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl.  Immediately after removing muffins from the oven, brush or dip tops in butter, then in cinnamon-sugar.
Serve warm or room temperature. Yields 11-12.