Cinnamon Sugar Doughnut Muffins Recipe
Cinnamon Sugar Doughnut Muffins have a delicate, golden crust with a soft, spiced center. Finished with a cinnamon sugar coating, they bring the comfort of a bakery-fresh treat.
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 large egg
Cinnamon Sugar Topping
- 2 Tbsp butter melted
- 1/4 cup granulated or coarse sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease two mini muffin pans and set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar, brown sugar, 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 the mixer on low speed, gradually alternate adding the flour mixture and buttermilk into the stand mixer bowl. Mix until combined—do not overmix.
- Spoon batter evenly into the prepared pans, filling each cup about two-thirds full (they will rise significantly). Bake for 14–16 minutes, or until they are a pale golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven and let them cool for a couple of minutes until they are easy to handle. While they cool, melt the butter for the topping. Dip the tops of each muffin in melted butter, then roll them in the cinnamon sugar mixture.
Notes
Recipe Source: Adapted from my Doughnut Muffins.
*In place of cardamom, use extra cinnamon or pumpkin pie spice.
-Substitute ½ cup buttermilk with ½ cup canned pumpkin puree for pumpkin doughnut holes.
STORE Mini Cinnamon Sugar Doughnut Muffins in an airtight container for up to 3 days with paper towels above and below in a single layer.
For longer storage, wrap leftover muffins in plastic wrap and refrigerate for up to 1 week. To FREEZE, wrap cooled muffins in plastic wrap, place them in a single layer with a paper towel underneath, and freeze for up to 3 months.
To REHEAT, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds. Thaw at room temperature or microwave on defrost for 30 seconds before reheating.
Nutrition
Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 108IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 0.5mg
