Mini Doughnut Muffins: Your New Favorite Indulgence for Breakfast or Dessert!

Imagine the delightful flavor of a freshly fried doughnut, but in a convenient, soft, and easy-to-make muffin form! These Mini Doughnut Muffins are a magical combination, boasting a tender crumb coated in a sweet, buttery cinnamon-sugar mixture that will transport you straight to your favorite bakery. Perfect for a quick breakfast treat, a lunchbox surprise, or an afternoon pick-me-up, these Bite-sized muffin treats are sure to become a family favorite. Get ready to bake a batch of pure joy!

What You’ll Need

Gathering your ingredients is the first step to creating these irresistible muffins. Most are pantry staples, ensuring a quick and easy start to your baking adventure.

1 ½ cups all-purpose flour
½ cup granulated sugar (for batter)
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground nutmeg
½ cup milk
1 large egg
¼ cup unsalted butter, melted (for batter)
1 teaspoon vanilla extract
½ cup unsalted butter, melted (for topping)
½ cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

Preparation Instructions

Follow these simple steps to create perfectly tender and deliciously coated Mini Doughnut Muffins that rival any bakery offering.

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, ½ cup granulated sugar, baking powder, salt, and ½ teaspoon ground nutmeg until well combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, egg, ¼ cup melted butter, and vanilla extract.
4. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
5. Fill Muffin Cups: Fill each mini muffin cup about two-thirds full with the batter.
6. Bake: Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Prepare Topping: While the muffins are baking, prepare the topping. In one shallow bowl, melt the remaining ½ cup of unsalted butter. In another shallow bowl, combine the remaining ½ cup granulated sugar and 1 teaspoon ground cinnamon.
8. Coat Muffins: As soon as the muffins come out of the oven, immediately dip each warm muffin into the melted butter, ensuring it’s fully coated. Then, roll it in the cinnamon sugar mixture until completely covered. This step is crucial for achieving that classic Bite-sized muffin treats flavor.
9. Serve: Place the coated muffins on a wire rack to cool slightly. Serve warm and enjoy your homemade doughnut experience!

 

Fun Twists & Serving Ideas

Chocolate Drizzle: After coating, let the muffins cool, then drizzle with melted milk or dark chocolate for an extra layer of indulgence.
Nutty Crunch: Add finely chopped pecans or walnuts to the cinnamon-sugar topping for a delightful textural contrast.
Pumpkin Spice: Replace some of the nutmeg with pumpkin pie spice during autumn for a seasonal twist.
Lemon Glaze: Instead of the cinnamon-sugar, dip cooled muffins in a simple lemon glaze (powdered sugar + lemon juice) for a zesty alternative.
Ice Cream Topper: Serve warm Mini Doughnut Muffins alongside a scoop of vanilla bean ice cream for a decadent dessert.

Reviews

Sarah L. ⭐⭐⭐⭐⭐
“These are absolutely divine! So easy to make and they taste just like a real doughnut. My kids devoured them in minutes. A definite keeper!”

Mark T. ⭐⭐⭐⭐⭐
“I’m usually intimidated by baking, but this recipe was straightforward and yielded amazing results. The cinnamon-sugar coating is addictive. Perfect with my morning coffee.”

Jessica R. ⭐⭐⭐⭐
“Delicious! I love how quick these are. My only note would be to make sure they’re really warm when you coat them, it helps the butter stick better.”

FAQ

Q: Can I make these in a regular-sized muffin tin?
A: Yes, you can! Adjust the baking time to 18-22 minutes, and they’ll be regular-sized doughnut muffins.

Q: How do I store leftover Mini Doughnut Muffins?
A: Store them in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh or reheated slightly.

Q: Can I use whole wheat flour?
A: While all-purpose flour gives the best texture, you can substitute up to half with whole wheat pastry flour for a slightly heartier muffin.

Q: Can I prepare the batter ahead of time?
A: It’s best to bake the muffins immediately after mixing the wet and dry ingredients, as letting the batter sit too long can affect the leavening.

Q: What if I don’t have nutmeg?
A: While nutmeg is key for that classic doughnut flavor, you can omit it or substitute with a tiny pinch of allspice or ginger if necessary.

Conclusion

These Mini Doughnut Muffins are more than just a recipe; they’re an invitation to enjoy a little bit of comfort and joy in every bite. With their soft texture and irresistible cinnamon-sugar coating, they truly capture the essence of a classic doughnut without the hassle. Whether you’re making them for a special occasion or just a regular Tuesday, these Bite-sized muffin treats are guaranteed to bring smiles all around. Happy baking!

Recipe Note

For the best texture and coating adherence, ensure you dip and roll the muffins in butter and cinnamon-sugar immediately after they come out of the oven while they are still piping hot. This helps the coating melt and stick perfectly.