Side Pannel
Cinnamon Sugar Mini Donut Muffin
Cinnamon Sugar Mini Donut Muffin
- Recipe Submitted by maryjosh on 04/30/2020
Ingredients List
- Muffins:
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- pinch salt, optional and to taste
- Coating:
- 3 Tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 to 2 teaspoons cinnamon
Directions
For the Muffins – Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside. (You can make as full-size muffins and will likely yield about 1 dozen; or make as donuts or mini donuts; adjusting baking times accordingly)
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 3/4-full. (I made 28 mini muffins and some were on the skimpy side. In order to keep the yield at an even 24 muffins, I recommend dividing batter equally among 24 wells)
Bake for 9 to 11 minutes (mine took 10 minutes exactly), or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. Because they’re small, they cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow muffins to cool in the pans on top of a wire rack for about 10 minutes before removing. While the muffins cool, prepare the coating.
For the Coating – In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
In a separate small bowl, stir together the sugar and cinnamon; set aside.
After the muffins have cooled, dip each muffin top briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’d need to melt more butter and use more cinnamon-sugar. Serve immediately. Donut Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 3/4-full. (I made 28 mini muffins and some were on the skimpy side. In order to keep the yield at an even 24 muffins, I recommend dividing batter equally among 24 wells)
Bake for 9 to 11 minutes (mine took 10 minutes exactly), or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. Because they’re small, they cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow muffins to cool in the pans on top of a wire rack for about 10 minutes before removing. While the muffins cool, prepare the coating.
For the Coating – In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
In a separate small bowl, stir together the sugar and cinnamon; set aside.
After the muffins have cooled, dip each muffin top briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’d need to melt more butter and use more cinnamon-sugar. Serve immediately. Donut Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.
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