Cinnamon Donut Muffin

INGREDIENTS
2 1/2 cups of All purpose flour (350 gr.)
2 Teaspoons Baking powder
1/2 Teaspoon Baking Soda
1/2 Cup Brown Sugar (90 gr.)
1/2 Cup Sugar (100 Gr.)
1 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
1/2 Cup Butter (115 Gr.)
1 Cup Buttermilk (240 Gr.)
1/4 Cup boiling water (60 Gr.)
2 Large Eggs

CINNAMON TOPPING
1/4 Cup Sugar (50 Gr.)
1 Tablespoon Ground cinnamon
1/2 Cup melted butter

METHOD
Preheat your oven to 180 Celsius.  Grease your 12-hole muffin pan well with butter. In a large mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Add your sugars and mix together with a wooden spoon. In the microwave, heat the butter in a large heatproof bowl until just melted. Remove the butter, set aside until slightly cooled.
Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
Next, add the vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. In a large bowl, pour the dry ingredients and make a well. Add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix.

Spoon out the mixture into your prepared tin. 
Bake for 5 minutes before turning down the heat 160 C (320 F) and baking for a further 12-15 minutes or until a knife inserted into the middle comes out clean.
The initial high heat of the oven will help the muffins to rise quickly, creating those lovely domed tops.

Mix together the sugar and cinnamon. Then melt the butter in the microwave. While the muffins are still warm brush them with melted butter and roll them in the cinnamon sugar mix. Leave muffins to cool completely on a cooling rack.

TIP DU JOUR – NO BUTTERMILK AT HOME.. Here are easy tricks :

For every cup of milk, add 1 tablespoon of lemon juice or vinegar.
Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup.
Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
Other Buttermilk Substitutes :
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
Cream of tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.

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