Mini Doughnut Muffins

Another recipe to add to your mini dessert collection!  Well, I suppose these are actually classified as breakfast but seriously, let’s be honest…this is DESSERT.  A really, really, delicious, cinnamony, sugary, cakey, yummy dessert!  These taste just like a cake doughnut, minus the frying part so I suppose you can feel not *quite* as guilty eating one or two or four.  They are mini after all.

I chose to do half with cinnamon sugar and half with strawberry jam and powdered sugar and they were both delicious.  The batter was VERY thick which worried me a bit as I was spooning it into the mini muffin tins but much to my pleasant surprise these turned out super tender and like I said before, just like a cake doughnut!  I’m thinking this recipe would be perfect for my doughnut pan.

Add this recipe to your New Year’s Eve desserts menu!  Think about serving them with small mugs or shot glasses of milk at the end of the night.  Perfect end to a night of partying.

(Recipe adapted from Blue Ribbon Cookbook)

Mini Doughnut Muffins
 

Ingredients
Doughnut Muffins
  • 3 c. All-Purpose Flour
  • 2½ t. Baking Powder
  • ¼ t. Baking Soda
  • ¾ t. Salt
  • ½ t. Ground Nutmeg
  • 10 T. Unsalted Butter, softened
  • ¾ c. plus 2 T. Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 t. Pure Vanilla
  • ¾ c. Whole Milk, at room temperature
  • 2 T. Buttermilk, at room temperature
Cinnamon Sugar Coating
  • 8 T. (1 stick) Unsalted Butter, melted
  • 1 c. Granulated Sugar
  • 1 T. Ground Cinnamon

Instructions
  1. Preheat oven to 350 degrees. Spray 2, 24-cup mini muffin tins with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
  3. In a separate small bowl, whisk together the milk and buttermilk.
  4. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time until just combined. Beat in vanilla. With the mixer on low speed, beat in ⅓ of the flour mixture until combined and then half of the milk mixture. Repeat with remaining ingredients, ending with the flour mixture. Beat on low speed just until incorporated. Do not over mix.
  5. Fill the prepared muffin cups just to the rim with batter, about a spoonful. Bake, one pan at a time, until lightly golden and firm to touch, 15 minutes, rotating pan halfway through baking time. Let the muffins cool in the pan for 5 minutes.
  6. While the muffins cool, combine the sugar and cinnamon in a large, resealable plastic bag. Brush each muffin generously with melted butter. Place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat with remaining muffins.

Notes
-For Jelly Doughnut Muffins, I omitted the nutmeg and filled middle of the doughnut muffin with strawberry jam before baking and shook in a bag with powdered sugar after they had cooled. You could also fill them with jam after baking, with a pastry bag and small tip. -Makes about 40 doughnut muffins.