Mini Donut Muffins soft muffins that taste just like donuts that have been rolled in sugar and cinnamon. These mini muffins are the perfect sweet for breakfast, brunch, or afternoon treat.
When you eat these muffins you will swear that you are eating a donut hole. I was amazed the first time I made them how much they taste like a cinnamon sugar cake donut. But one of the things I love about them is that they are baked and not fried.
They make for a great breakfast or brunch sweet treat or an afternoon snack.
- Muffin batter is easy to make, but be sure that mixing should be held to the absolute minimum. Mix just until the ingredients are combined. It is ok if there are a few lumps. The batter should never be mixed to the point where you can pour from a spoon but should break in coarse globs.
- Use butter for a richer flavor for the muffins
- Spray each muffin cup with a non-cooking spray or grease with shortening to keep the muffins from sticking to the pan.
- Bake the muffins until they are lightly brown on top and a wooden pick inserted comes out clean then the muffins are done.
- Cool the muffin in the tins for 2 to 5 minutes before removing from the tins. If you cool too long the muffins will become soggy.
- If the muffins stick to the tins carefully run a knife around the edge of the sides to remove.
- These muffins stay good for up to 3 days in an airtight container on the counter after that they will need to be frozen.
Steps for making Mini Donut Muffins
Preheat the oven to 350 degrees F. Spray the tins with non-stick cooking spray.
Sift together the flour, baking powder, salt, and nutmeg set aside.
Melt the butter and let cool slightly. In a small bowl beat the egg, add the slightly cooled butter, sugar, milk, and vanilla mix together.
Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter between 24 mini tin cups.
Place the muffins in the preheated oven and bake 12 to 14 minutes. Set the muffin tins on a cooling rack and cool the muffins for a few minutes before removing them.
While the muffins are cooling melt the butter for dipping the muffin in and combine the sugar and cinnamon in another bowl.
Dip the muffins in the butter to coat the whole muffins then roll in the sugar and cinnamon. Set on the cooling rack.
If you are looking for other easy breakfast sweets check out these recipes:
Mini Donut Muffins
- 1 3/4 cups flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 large egg
- 1 1/2 cups sugar divided
- 11 1/3 tablespoons melted butter divided
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees F. Spray the muffin tins with a non-stick cooking spray or grease them with shortening
- In a medium bowl sift together the flour, baking powder, salt, and nutmeg and set aside.
- In a small bowl slightly beat the egg, mix in the 1/2 cup sugar, 1/3 cup melted butter, milk, and vanilla. Add the wet ingredients to the flour mixture and mix just until combined. If the batter has some lump that is fine.
- Divide the batter between the 24 mini tin cups. Place in the preheated oven for 12 to 14 minutes or until a wooden pick inserted comes out clean.
- Leave the muffins in the tins for 3 to 5 minutes on a cooling rack. Remove and set the muffins on the cooling rack
- While the muffins are cooling melt the remaining 6 tablespoons of butter in a small bowl and combine the remaining 1 cup of sugar and cinnamon together in a large bowl.
- Dip the muffins in the butter, making sure to coat the whole muffin. Then roll the muffin in the sugar and cinnamon, coat well. Enjoy.
- Don't over beat the batter, mix the batter just until combined.
- Spray each muffin tin cup with non-cooking spray or grease.
- Test with a wooden pick for doneness.
- Cool the muffin in the tins for 3 to 5 minute. Do not cool completely in tins the muffins can become soggy.