Step 1

Preheat oven to F.

Step 2

Spray a mini muffin pan with non-stick baking spray. Set aside.

Step 3

In a large bowl, cream together butter and sugars.

Step 4

Add in eggs.

Step 5

Mix in vanilla extract and almond extract. Set aside.

Step 6

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

Step 7

Gradually add the dry ingredients into the wet ingredients, alternating with the almond milk.

Step 8

Mix just until combined, do not over mix. Batter will be a bit stretchy and very sticky.

Step 9

Use a mini ice cream scoop and place batter into muffin pan wells. (Do not fill to the top)

Step 10

Bake for 10-12 minutes or until lightly golden around the edges. ( My oven only need 10 minutes)

Step 11

Remove muffins from muffin pan and place on cooling rack to finish cooling.

Step 12

Make cinnamon sugar mixture by mixing sugar and cinnamon.

Step 13

To coat the doughnut muffins, brush muffin very lightly with melted butter.

Step 14

Place muffin in bowl of cinnamon sugar and toss to coat all sides.

Step 15

Place back on cooling rack and allow coated muffins to sit for about 10-15 minutes to allow the butter to absorb.

Step 16

Serve and enjoy!