Donut Muffins
Creamy, cinnamon-kissed, and delightfully bite-sized, these Donut Muffins are the kind of treat that makes a weekday morning feel like a celebration.
Equipment
- Mini Muffin Pan
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup white sugar for batter
- 1/4 cup butter melted, allow to cool slightly before mixing
- 3/4 teaspoon ground nutmeg fresh or pre-ground
- 1/2 cup milk room temperature is best for even mixing
- 1 teaspoon baking powder ensures lift
- 1 cup all-purpose flour spooned and leveled for accuracy
- 1/4 cup butter melted, for coating
- 1/2 cup white sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
- Preheat your oven to 375°F (190°C). Grease 24 mini-muffin cups or line them with mini paper liners.
- In a large bowl, beat together the 1/2 cup white sugar and 1/4 cup melted butter until light and fluffy.
- Add the nutmeg, milk, baking powder, and flour to the bowl. Gently fold until just combined.
- Fill each mini-muffin cup about halfway with the batter. Bake for 15–20 minutes.
- While the muffins bake, prepare the coating by mixing the sugar and cinnamon in a small bowl.
- As soon as the muffins come out, dip each in melted butter, then roll in the cinnamon-sugar mixture.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days.