For me, it wouldn't feel quite like Easter without a truckload of sugar. And green food coloring.
And this year, because apparently I was having sugar scarcity issues, I made these:
Those cinnamon sugar balls in the front there. They were a total hit. I think my brother ate 6. They are a beautiful cross between a donut and a coffee cake muffin. It's a simple batter and they look like this when they come out of the oven:
Then, brace yourselves, you dunk the entire muffin in melted butter. Total submersion. Until it's dripping with butter. Then you roll it around in a mixture of cinnamon and sugar until it's completely coated. De-lish.
Pioneer Woman calls these French Breakfast Puffs but it might be hard for me not to call them Sugar Balls forever and ever. Call them whatever feels right to you.
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.