For Donut Muffins

Cup of Yum
1. Preheat oven to 300 degrees F
2. Line a mini muffin with cupcake liners (optional)
3. In a bowl, mix the flour, baking powder and salt
4. Using the paddle attachment of your mixer, mix the butter and sugar for 3-4 minutes until creamy. Add the yolks and vanilla and mix
5. Add 1/3 of the flour mixture alternating with the milk, starting and ending with the flour. Do not overmix
6. Whip egg whites to soft peaks
7. Carefully fold in 1/3 of the whipped egg whites into the batter using a spatula. It is important that you do this step carefully to avoid deflating the egg whites. Repeat with the rest of the egg whites.
8. Using a spoon or an ice cream scoop to fill the muffin tin 3/4 of the way full
9. Bake for 18-22 minutes or until tops are golden

For Sugar Syrup

1. In a saucepan, boil the sugar, syrup, and rum (optional) until sugar has dissolved. Remove from heat and add the vanilla

Topping

1. Mix cinnamon and sugar together in a bowl

Assembly

1. As soon as the muffins are out of the oven, dip them in the syrup and then in the cinnamon sugar mixture. When as you finish with the last one, repeat this step again so each muffin gets dipped twice.
2. Let the donut muffins cool and the tops harden before eating, about 2 hours (trust me, it's worth it)