Introduction

If you love the cozy flavor of a fresh doughnut but don’t want to deal with frying, these Donut Muffins are the perfect shortcut. They bake up in a mini muffin pan, then get dipped in melted butter and rolled in cinnamon sugar for that classic “just-from-the-doughnut-shop” finish. The result is soft, tender, and lightly sweet with a warm hint of nutmeg—exactly the flavor note that makes old-fashioned doughnuts so irresistible.

What makes this recipe especially useful is how quickly it comes together. You’ll mix a simple batter in minutes, bake until lightly golden, cool briefly, then coat. They’re ideal for weekend brunch trays, after-school snacks, party platters, or anytime you want a treat that feels special without requiring a long ingredient list. And because they’re mini, they’re naturally portion-friendly—one bite turns into two, and suddenly everyone’s reaching for “just one more.”

Why You’ll Love This Recipe

• Doughnut flavor without frying: Cinnamon sugar + nutmeg gives a classic bakery vibe with a simple bake.

• Fast and beginner-friendly: Mix, bake, dip, roll—no yeast, no waiting, no complicated steps.

• Perfect for sharing: Makes two dozen minis, so they’re great for gatherings and snack boards.

• Easy to customize: Keep them classic, add zest, try different spices, or finish with a glaze.

Equipment

• Mini muffin pan (24 cups, about 1¾-inch)

• Mixing bowls (1 medium, 1 small, 1 small for topping)

• Whisk or fork

• Measuring cups and spoons

• Small cookie scoop or tablespoon (for quick, even portions)

• Cooling rack

• Pastry brush (optional) for buttering the muffins (dipping also works)

Ingredients

Main Ingredients

• 1 cup granulated sugar (divided)

• 1/2 cup butter, melted (divided)

• 3/4 tsp ground nutmeg

• 1/2 cup milk

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1 tsp ground cinnamon (for the coating)

Optional Ingredients

• 1/2 tsp vanilla extract (adds bakery-style aroma)

• Pinch of salt (helps balance sweetness)

• Extra cinnamon (if you like a bolder coating)

• Sprinkles or chopped nuts (for a fun party finish—especially if you glaze some)

Instructions

Step 1: Preparation

1. Preheat the oven to 375°F (190°C).

2. Grease 24 mini muffin cups well. (A light coating of butter or nonstick spray helps them release cleanly.)

3. Set a cooling rack over a sheet of parchment or foil if you want easy cleanup during coating.

Step 2: Mixing / Assembling

1. In a medium bowl, stir together:

   • 1/2 cup sugar

   • 1/4 cup melted butter

   • nutmeg

2. Add the milk (and vanilla, if using) and stir until smooth.

3. Sprinkle in the flour and baking powder (and a pinch of salt, if using).
   Stir gently just until the batter comes together. A few small lumps are fine—overmixing can make the muffins dense.

4. Spoon about 1 tablespoon of batter into each prepared cup (a small scoop makes this quick and neat). Aim for roughly 2/3 full so they rise into rounded tops.

Step 3: Cooking / Baking

1. Bake for about 15 minutes, or until the tops are lightly golden and spring back when gently touched.

2. Let the muffins cool in the pan for a couple of minutes, then carefully transfer to a wire rack.

3. Cool for about 10 minutes—warm is good for coating, but you don’t want them so hot that they crumble.

Step 4: Resting / Finishing

1. Pour the remaining 1/4 cup melted butter into a small bowl. Keep it warm (re-melt if needed).

2. In another small bowl, mix together:

   • remaining 1/2 cup sugar

   • cinnamon

3. Working in batches:

   • Dip each muffin top (or the whole muffin) into melted butter.

   • Immediately roll in cinnamon sugar until well coated.

4. Place back on the rack to set for a few minutes, then serve.

Tips & Notes

• Best texture tip: Mix the batter only until combined. Overmixing develops gluten and can make the muffins less tender.

• For even sizing: Use a small cookie scoop so every muffin bakes at the same pace.

• Keep the butter warm: If it cools and thickens, it won’t cling as well—quickly microwave it for a few seconds.

• Avoid a dry bite: Pull them as soon as they’re lightly golden. Mini muffins can go from perfect to overbaked fast.

• Cleaner coating: Let them cool about 10 minutes—warm enough for the topping to stick, but firm enough to handle.

Variations

Ingredient Variations

• Citrus twist: Add 1–2 tsp orange zest to the batter for a bright, bakery-style flavor.

• Spice swap: Replace nutmeg with pumpkin pie spice or add a pinch of cloves for a deeper warmth.

• Chocolate version: Stir mini chocolate chips into the batter, then coat with cinnamon sugar (or dust with cocoa sugar).

• Maple finish: Skip cinnamon sugar and brush with butter, then dust with maple sugar (if available) or drizzle a simple maple glaze.

Dietary Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend. Keep mixing gentle and check doneness a minute or two early.

• Dairy-free: Use plant-based butter and your favorite non-dairy milk. The coating works best with a butter that melts smoothly.

Storage & Make-Ahead

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keep up to 5 days (warm briefly before serving for best texture).

• Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.

• Make-ahead tip: If you’re freezing, consider coating after reheating for the freshest cinnamon-sugar crunch.

Serving Suggestions

• Brunch spread: Pair with fresh fruit, yogurt, and a savory egg dish for balance.

• Snack plate: Serve with apple slices, strawberries, or a warm mug of cocoa.

• Beverage pairings: Coffee, chai, latte, or cold milk—these muffins love anything cozy.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 15 minutes

• Baking Time: 15 minutes

• Resting Time: 10 minutes

• Total Time: 45 minutes

• Servings: 24 mini muffins

Nutritional Information (Per Muffin)

• Calories: 89

• Protein: 1 g

• Carbohydrates: 13 g

• Fat: 4 g

• Sodium: 53 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can switch the spice profile (more cinnamon, less nutmeg), add vanilla, or mix in zest. If you swap the milk, most options work fine. If adding mix-ins like chocolate chips or nuts, keep them modest so the minis still rise nicely.

Can I make this recipe ahead of time?

Definitely. Bake the muffins a day ahead and store airtight. For the freshest finish, warm them briefly and then do the butter + cinnamon-sugar coating right before serving.

How do I reheat it properly?

• Microwave: 8–12 seconds for a soft, quick warm-up.

• Oven: 300°F for 5–7 minutes to bring back a slightly firmer exterior.
  If the coating looks absorbed after storage, a quick re-roll in cinnamon sugar refreshes the look and flavor.

Can I freeze this recipe?

Yes. Freeze the baked muffins. Thaw at room temperature or warm gently, then coat (or re-coat) for the best cinnamon-sugar texture.

Conclusion

These Donut Muffins are the easiest way to capture doughnut-shop comfort at home—no frying, no waiting, just simple baking and a buttery cinnamon-sugar finish. They’re perfect for brunch tables, quick treats, and make-ahead snacks that disappear fast. Keep them classic, or try a flavored twist with zest, spice blends, or a glaze—either way, you’ll want a second batch.