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Home » Muffins » Doughnut Mini Muffins

Doughnut Mini Muffins

By Chula King · May 10, 2016 · Updated July 23, 2020 Leave a Comment

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These delicious doughnut mini muffins taste like cinnamon sugar doughnut holes. The secret ingredient is nutmeg. What’s even better is that they are quick and easy to make.

Doughnut Mini Muffins

Ingredients 

I used the following ingredients for the Doughnut Mini Muffins:  Melted unsalted butter, sugar, fresh nutmeg, baking powder, salt, all-purpose flour, and ground cinnamon. What’s interesting here is that these don’t contain eggs.

 

Making the Doughnut Mini Muffins

I started by preheating the oven to 375° F. Then I sprayed the mini muffin pan with Baker’s non-stick spray or you could use some other non-stick spray.

Spraying pan

To make the Doughnut Mini Muffins, I started by adding the sugar and the nutmeg to melted butter in a mixing bowl. Then I stirred in the milk, added the baking powder and salt, and finally added the flour. I whisked the ingredients just until everything was combined. You don’t want to over mix this because it activates the gluten and makes the muffins tough.

Combining ingredients for Doughnut Mini Muffins

I used my small ice cream scoop (1½-inch diameter) to fill the mini muffin cups about half full.

Scooping batter into mini muffin pan

I baked the mini muffins in a 375° F preheated oven for about 17 minutes. After 17 minutes, their tops were golden brown. While the mini muffins were baking, I melted the additional butter and mixed together the remaining sugar and cinnamon.

Whisking cinnamon and sugar

I removed the mini muffins from the pan and brushed each one with melted butter. Then I rolled each one in the cinnamon-sugar mixture.

Finishing Doughnut Mini Muffins

I allowed them to cool on a wire rack set over a large baking pan.

Cooling Doughnut Mini Muffins

I ended up with 24 absolutely delicious Doughnut Mini Muffins. Yum!

Doughnut Mini Muffins

If you’re looking for some more mini muffin recipes try my Blueberry Mini-Muffins or Banana Craisin Mini-Muffins.

I hope you liked this recipe for Doughnut Mini Muffins as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

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Doughnut Mini Muffins

Doughnut Mini Muffins

These delicious doughnut mini muffins taste like cinnamon sugar doughnut holes. The secret ingredient is nutmeg. What’s even better is that they are quick and easy to make.
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 24 Doughnut Mini Muffins
Calories: 88kcal
Author: Chula King

Ingredients

For the Mini Muffins

  • 1/2 cup (3.5 ounces, 100 grams) granulated sugar
  • 1/4 cup (2 ounces, 57 grams) unsalted butter, melted
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 cup (4 ounces, 113 grams) whole milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (4.4 ounces, 125 grams) all-purpose flour

Cinnamon Sugar Coating

  • 1/4 cup (2 ounces, 57 grams) unsalted butter, melted
  • 1/2 cup (3.5 ounces, 100 grams )granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

For the Mini Muffins

  • Preheat oven to 375° F. Grease 24 mini muffin cups; set aside.
  • Mix 1/2 cup granulated sugar, 1/4 cup melted butter, and nutmeg in a large bowl. Stir in the milk; mix in the baking powder, salt and flour just until combined. Fill the prepared mini muffin cups about half full.
  • Bake in a preheated 375° F oven until the tops are lightly golden, 15 to 20 minutes.

Cinnamon Sugar Coating

  • While the muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together ½ cup granulated sugar with the cinnamon. Remove the muffins from their cups. Brush each muffin with melted butter, and roll in the sugar/cinnamon mixture. Let cool and serve.
  • Yield: 24 Doughnut Mini Muffins.

Nutrition

Calories: 88kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 27mg | Potassium: 29mg | Sugar: 8g | Vitamin A: 125IU | Calcium: 16mg | Iron: 0.3mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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Filed Under: Desserts, Mother's Day, Muffins

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Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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