These Donut Muffins are donuts disguised as mini muffins. Baked until tender, brushed with butter, then rolled in cinnamon-sugar, and bite-sized! You’ll need to show serious restraint to only eat a couple.
Double your mini food, cinnamon-sugar enjoyment with a handful of these Mini Doughnut Hot Buttered Cheerios!
Easy Cinnamon-Sugar Mini Muffins
If it’s smothered in chocolate frosting, dipped in caramel sauce, mixed with candy, covered with whipped cream, or sprinkled with cinnamon and sugar like these donut muffins, chances are I’m going to love it. I get that from my Dad. We both love sugar – the only thing better is a combination of sugar and cinnamon together.
These mini muffins have a tender crumb and all the flavor of a cinnamon-sugar donut. This recipe make 24 bite-sized donut muffins…and naturally I want to eat all of them. You will, too.
Ingredients for Donut Muffins
Here’s what you’ll need to make these mini donut muffins.
(Scroll below to the printable recipe card for all the measurements and details.)
- All-purpose flour
- Baking powder and baking soda
- Granulated sugar
- Kosher salt and nutmeg
- Whole milk
- Unsalted butter
- Cinnamon-Sugar Coating: sugar, cinnamon, and unsalted butter.
Tips for Success
- Measure the flour accurately. Make sure you spoon and level the flour when measuring, don’t scoop. Too much flour will result in a dry, crumbly muffin.
- Room temperature ingredients. Several of the ingredients need to be at room temperature before incorporating, so take note and plan accordingly!
- You need a mini muffin tin. These are mini muffins and for proper results, they need to be baked in a mini muffin tin. If you don’t already own one, it’s worth the price. We use ours a lot! Try these mini cinnamon rolls and mini chocolate zucchini cakes.
- Use nonstick spray and flour for the muffin tin. Make sure you not only spray your mini muffin tin, but also dust it with flour. This will help them release effortlessly.
Want to make Jelly Donut Muffins? Us too! After the muffins are coated with the sugar/cinnamon mixture, use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam and gently squeeze into the muffin. YUMMY.
How to Store Donut Muffins
These are best enjoyed fresh, but will remain soft at room temperature for a couple days, stored in an airtight container. And they freeze well up to 2 months. Thaw overnight in the refrigerator and bring to room temperature, if preferred. If freezing for later, we do suggest leaving off the melted butter and cinnamon-sugar coating until after they’re thawed and applying that right before serving.
Other Ways to Use that Mini Muffin Tin:
More Cinnamon-Sugar Recipes:
- Cinnamon Roll Quick Bread
- Cinnamon Roll Cheesecake
- Banana Bread – this has a cinnamon sugar crust that is amazing!
- Apple Fritter Rings
Mini Donut Muffins
For the Muffins
- 3 cups all-purpose flour , spooned and leveled
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 3/4 cup whole milk , at room temperature
- 2 tablespoons buttermilk , at room temperature
- 10 tablespoons unsalted butter , at room temperature
- 3/4 cup + 2 tablespoons granulated sugar
- 2 large eggs , at room temperature
For the Cinnamon-Sugar Coating
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter , melted
- Preheat oven to 375 degrees F. Grease and flour a 24-cup mini muffin tin.
- In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.
- In a separate bowl, whisk together the milk and buttermilk.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set on low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. (Do not over mix. The batter will be heavy, it’s ok.)
- Fill the prepared muffin cups just to the rim with batter.
- Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to plate.
- Combine the sugar and cinnamon in a resealable plastic bag.
- Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.
- Serve and enjoy!