Mini Cinnamon Sugar Doughnut Muffins Recipe
These homemade mini cinnamon sugar doughnut muffins are perfect for snacking on no matter what time of day it is! They're packed full of spices and are rolled in cinnamon sugar topping. They're like eating snickerdoodle doughnut holes!
Servings: 24 mini muffins
Calories: 81kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cardamom *
- 1/4 tsp cinnamon
- 1/2 cup +2 Tbsp buttermilk
- 4 Tbsp (1/2 stick) butter room temperature
- 1/4 cup granulated sugar
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1 egg
Cinnamon Sugar Topping
- 2 Tbsp butter melted
- 1/4 cup granulated or coarse sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 375°F. Lightly grease two mini muffin pans, set aside.
- In the bowl of a stand mixer, cream together the butter, sugars and vanilla extract until light and fluffy, about 2 minutes. Add the egg and mix until combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cardamom, and cinnamon. With mixing speed on low, gradually alternate adding the flour mixture & the buttermilk into the bowl of the stand mixer. Mix just until combined, do not overmix!
- Spoon the batter evenly into the prepared pans, filling the cups ⅔ of the way full (they rise a lot!). Place in the oven and bake for 14-16 minutes, or until they are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave). Dip the tops of each muffin in the butter, then roll in the cinnamon sugar mixture.
Notes
*In place of cardamom, more cinnamon or pumpkin pie spice can be used.
-You can substitute ½ c. of buttermilk for ½ c. canned pumpkin puree to make pumpkin doughnut holes.
-You can substitute ½ c. of buttermilk for ½ c. canned pumpkin puree to make pumpkin doughnut holes.
Nutrition
Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg