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MINI CINNAMON SUGAR DOUGHNUT MUFFINS!!!

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Cinnamon Sugar Mini Donut Muffins – little gems that look like muffins but taste like your favorite cinnamon donuts! Check out our video to see …
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Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

  • 1½ c. all-purpose flour
  • 1½ tsp. baking powder
  • ¹⁄₈ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. cardamom*
  • ¼ tsp. cinnamon
  • ½ c. + 2 tbsp. buttermilk
  • 4 tbsp. (½ stick) butter, room temperature
  • ¼ c. granulated sugar
  • 2 tbsp. brown sugar
  • 1 tsp. vanilla extract
  • 1 egg

Cinnamon Sugar Topping:

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  • 2 tbsp. butter, melted
  • ¼ c. granulated or coarse sugar
  • 2 tsp. cinnamon

 

Directions

  1. Preheat the oven to 375°F. Lightly grease two mini muffin pans, set aside.
  2. 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.
  3. 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!
  4. 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.
  5. 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.

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