I got this recipe from my friend Joyce, who calls them Conference Muffins. And I've seen this recipe on The Pioneer Woman Cooks, she calls them French Breakfast Puffs...although there is nothing French about them. After making them a few times for my family, they have dubbed them Donut Muffins because they taste like a cinnamon-y cake donut with a muffin texture on the inside...basically they are down-right delicious and addictive and there is no way you'll be able to eat just one, or even two...grab three and run, that's the only way to keep yourself from eating the entire pan!
After the muffins come out of the oven you'll be sorely tempted to eat them just as they are - they'll smell heavenly and they'll be screaming out to you...but don't fall prey...be strong, it'll be worth it, I promise. Once the muffins are cool enough for you to handle, you'll roll the entire muffin in melted butter...see? I told you it would be worth it! Then you roll the butter-coated muffin in a cinnamon-sugar mixture...and next, you are going to TRY to put the finished donut-muffin on a plate...do not put it straight into your mouth, if you do, you're sunk...finished...you'll have no will power left...you'll end up dipping and rolling the muffins and stuffing them into your face as fast as you can! Save yourself the embarrassment...just put it on the plate, repeat the process with the remaining muffins and then, and only then, can you eat them...
Donut Muffins - Adapted from Joyce Murray and The Pioneer Woman Cooks
(I tinkered with their recipes a bit - because I like to do that - I added vanilla extract which I think is a brilliant addition- it gives the batter a little more "richness" and chopped pecans - because I just like them - but you can do what you want!)
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 teaspoon vanilla
1 cup chopped pecans
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
1 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. (Do not use cupcake papers.) Stir together flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs, vanilla and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Stir in chopped pecans. Fill prepared muffin cups 2/3's full. Bake at 350 degrees for 20 to 25 minutes or until the top is a light golden brown. In a bowl, melt 1 stick of butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then roll them in the cinnamon-sugar mixture, coating thoroughly. Eat at your own risk. 
"Small cheer and great welcome make a merry feast." William Shakespeare
