Cinnamon Sugar Donut Mini Muffins
Mini muffins that taste like doughnut (donuts)
Servings 32
Cost 5
Ingredients
For Muffins:
- 3 cups all purpose flour (390 grams)
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt (reduce to ¼ if using salted butter)
- ½ teaspoon freshly ground nutmeg
- ¾ cup milk, room temperature (170 grams)
- 2 tablespoons buttermilk (or just use another 2 T. milk (28 grams)
- 10 tablespoons unsalted butter, softened (140 grams)
- ¾ cup plus 2 tablespoons sugar (172 grams)
- 2 large eggs at room temperature
For Cinnamon Sugar Coating:
- 1 cup sugar (200 grams)
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted or better yet, salted butter (170 grams)
Instructions
- Preheat oven to 375 degrees. Grease 32 mini muffin cups or skip if you have silicone muffin pans.
- In a medium bowl, sift or thoroughly stir together the flour, baking powder, salt, nutmeg, and baking soda.
- In a separate bowl, whisk together the milk and buttermilk.
- In a large bowl, beat butter and sugar with a mixer until light and fluffy. Beat in eggs until just combined. Set mixer on low speed, and beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Be careful not to over mix.
- Fill the prepared muffin cups with batter – it will be pretty stiff. Bake until lightly golden and firm to the touch, about 15 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and let cool (I put the muffins in the sugar while warm).
- Combine cinnamon and sugar in a Ziploc bag. . Once the muffins have cooled (mine were still warm), brush each one with the melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.