Cinnamon Sugar Mini Donut Muffins
User Reviews
4.6
30 reviews
Excellent
Cinnamon Sugar Mini Donut Muffins
Report
Part cinnamon-sugar donut hole, part mini-muffin, no matter what you call them, they’re fast and easy to make, and so tasty and pop-able. Because they’re baked rather than fried, I don’t feel guilty when I pop more than a couple. Buttermilk keeps them soft, light, and fluffy. A hefty dose of cinnamon in the batter as well as in the cinnamon-sugar coating, makes for well-spiced muffins that are full of flavor. They come together from start to finish in under 30 minutes, and of course, mini food just tastes better.
Share:
Ingredients
Muffins
- 1 egg large
- 5 tablespoons butter softened, unsalted
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 ½ teaspoons vanilla extract
- ¾ cup buttermilk
- 1 ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon ground nutmeg
- pinch salt optional and to taste
Coating
- 3 Tablespoons butter melted, unsalted
- ¼ cup granulated sugar
- 1 to 2 teaspoons cinnamon
Instructions
- For the Muffins – Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside. (You can make as full-size muffins and will likely yield about 1 dozen; or make as donuts or mini donuts; adjusting baking times accordingly)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 3/4-full. (I made 28 mini muffins and some were on the skimpy side. In order to keep the yield at an even 24 muffins, I recommend dividing batter equally among 24 wells)
- Bake for 9 to 11 minutes (mine took 10 minutes exactly), or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. Because they’re small, they cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow muffins to cool in the pans on top of a wire rack for about 10 minutes before removing. While the muffins cool, prepare the coating.
- For the Coating – In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
- In a separate small bowl, stir together the sugar and cinnamon; set aside.
- After the muffins have cooled, dip each muffin top briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’d need to melt more butter and use more cinnamon-sugar. Serve immediately. Donut Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1
Calories
90kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
18mg
(6%)
Sodium
55mg
(2%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 18mg | 6% |
| Sodium | 55mg | 2% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
Other Recipes
You'll Also Love
