Donut Muffins
These Donut Muffins offer the cozy flavor of fresh doughnuts without frying. Baked in a mini muffin pan, they are dipped in melted butter and rolled in cinnamon sugar for a delightful treat.
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)
- 1 pinch salt (helps balance sweetness)
- Extra to taste cinnamon (if you like a bolder coating)
- Sprinkles or chopped nuts to taste for a fun party finish—especially if you glaze some
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Grease 24 mini muffin cups well. (A light coating of butter or nonstick spray helps them release cleanly.)
- Set a cooling rack over a sheet of parchment or foil if you want easy cleanup during coating.
Mixing / Assembling
- In a medium bowl, stir together: 1/2 cup sugar, 1/4 cup melted butter, and nutmeg.
- Add the milk (and vanilla, if using) and stir until smooth.
- 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.
- Spoon about 1 tablespoon of batter into each prepared cup (aim for roughly 2/3 full so they rise into rounded tops).
Cooking / Baking
- Bake for about 15 minutes, or until the tops are lightly golden and spring back when gently touched.
- Let the muffins cool in the pan for a couple of minutes, then carefully transfer to a wire rack.
- Cool for about 10 minutes—warm is good for coating, but you don’t want them so hot that they crumble.
Resting / Finishing
- Pour the remaining 1/4 cup melted butter into a small bowl. Keep it warm (re-melt if needed).
- In another small bowl, mix together remaining 1/2 cup sugar and cinnamon.
- Working in batches, dip each muffin top (or the whole muffin) into melted butter. Immediately roll in cinnamon sugar until well coated.
- Place back on the rack to set for a few minutes, then serve.
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 for a better coating. Pull them as soon as they’re lightly golden.