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Doughnut Mini Muffins
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5 from 1 vote

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.
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Bread, Breakfast, Brunch
Cuisine: American
Servings: 24 Doughnut Mini Muffins
Calories: 88kcal
Author: Chula King


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


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.


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