Cinnamon Sugar Mini Doughnut Muffins
Mini Doughnut Muffins: The Sweetest Little Bites of Heaven!
Oh, my sweet friends, get ready for a treat that will transport you straight back to your happiest childhood memories! Imagine the fluffy, cake-like texture of a perfect muffin, combined with the warm, cinnamon-sugar magic of your favorite doughnut. Sounds like a dream, right? Well, today, that dream becomes a delicious reality with my recipe for Mini Doughnut Muffins!
These adorable, bite-sized wonders are an absolute game-changer for breakfast, brunch, or even an afternoon pick-me-up. They’re incredibly easy to whip up, making them perfect for busy mornings or last-minute potlucks. Every single mini muffin is tender, moist, and generously coated in that irresistible cinnamon-sugar blend, often enhanced by a hint of aromatic nutmeg. Trust me, once you try these, you’ll wonder how you ever lived without them!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Why You’ll Love These Mini Doughnut Muffins
- Nostalgic Comfort: They taste just like classic cake doughnuts, but in a convenient muffin form!
- Quick & Easy: Ready in under 30 minutes, perfect for busy mornings.
- Perfectly Portioned: Mini size makes them ideal for snacking, sharing, or controlling portions.
- Crowd-Pleaser: Kids and adults alike adore these sweet, spiced treats.
- Customizable: Easy to adapt with different spices or coatings.
What You’ll Need
Equipment
- Mini muffin tin
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl (for melting butter)
- Shallow dish or plate (for coating)
Ingredients
For the Muffins:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (120ml) milk (any kind works)
- ¼ cup (56g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
For the Doughnut Coating:
- ¼ cup (56g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
How to Make Mini Doughnut Muffins
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line with mini paper liners.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, salt, and ground nutmeg. Make sure there are no lumps!
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, ¼ cup melted butter, egg, and vanilla extract until well combined.
- Mix Wet into Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tough muffins.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Bake: Bake for 10-12 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- Prepare Coating: While the muffins are baking, melt ¼ cup butter for the coating in a shallow dish. In another shallow dish, combine the remaining ½ cup sugar and 1 teaspoon cinnamon.
- Coat the Muffins: Once baked, remove the Mini Doughnut Muffins from the oven. Let them cool in the pan for just 1-2 minutes, then gently remove them. While still warm, dip each muffin first into the melted butter, ensuring it’s fully coated, then immediately roll it in the cinnamon-sugar mixture until evenly covered.
- Serve & Enjoy: Place the coated muffins on a wire rack to cool slightly or serve warm. Prepare for smiles!
Pro Tips for Perfection
- Don’t Overmix: This is key for tender muffins! Mix until just combined.
- Warm Muffins, Warm Butter: Coating the muffins while they’re still warm helps the butter soak in and the cinnamon sugar stick beautifully.
- Spice it Up: Feel free to add a pinch of allspice or ginger to your dry ingredients for an extra layer of warmth.
- Butter generously: Ensure the muffins are fully submerged in butter before the sugar coating for that authentic doughnut glaze.
Fun Twists & Serving Ideas
- Chocolate Drizzle: Instead of cinnamon sugar, drizzle melted chocolate over cooled muffins.
- Powdered Sugar Magic: For a classic “powdered doughnut” vibe, skip the butter-sugar coating and simply dust heavily with powdered sugar.
- Glazed Delights: Make a simple glaze with powdered sugar and a touch of milk or vanilla, then dip the tops of the muffins.
- Add-ins: Fold in mini chocolate chips, finely chopped nuts, or a handful of fresh berries (like blueberries!) to the batter.
- Serving Suggestions: These are perfect with your morning coffee, a glass of milk, or alongside a fruit salad for brunch. They also make an excellent addition to a dessert platter!
Storage & Make-Ahead Tips
These Mini Doughnut Muffins are best enjoyed the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2-3 days. To refresh them, microwave for 10-15 seconds or warm briefly in a toaster oven. For longer storage, freeze the uncoated muffins in an airtight container for up to 1 month. Thaw at room temperature, then warm and coat as directed.
Frequently Asked Questions (FAQs)
- Q: Can I make these in a standard muffin tin?
- A: Yes! You’ll get about 6-8 standard-sized muffins. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Q: What if I don’t have nutmeg?
- A: While nutmeg adds a lovely classic doughnut flavor, you can omit it or substitute with a pinch of cinnamon or allspice if preferred.
- Q: Can I use oil instead of butter in the muffin batter?
- A: Yes, you can substitute vegetable oil or a neutral-flavored oil for the melted butter in the muffin batter. The texture might be slightly different but still delicious!
- Q: My cinnamon sugar isn’t sticking. What’s wrong?
- A: Ensure the muffins are still warm when you dip them in the melted butter, and then immediately roll them in the cinnamon sugar. If the muffins are too cool, the butter won’t adhere as well, and neither will the sugar.
What Our Readers Are Saying
Jessica L. ⭐️⭐️⭐️⭐️⭐️
“These are an absolute staple in our house now! So easy to make and my kids devour them. The cinnamon-sugar coating is pure perfection. They taste just like mini versions of my favorite cake doughnuts!”
Mark T. ⭐️⭐️⭐️⭐️⭐️
“I made these for a brunch gathering and they were the first thing to disappear! Everyone raved about how fluffy and flavorful they were. The hint of nutmeg really seals the deal. A definite keeper!”
Sarah P. ⭐️⭐️⭐️⭐️⭐️
“Obsessed! I’m not a huge baker, but this recipe was so straightforward. They turned out beautifully, and the warm, buttery cinnamon coating is just divine. I might even try adding a chocolate chip next time!”
Ready to Bake?
There you have it, my friends! A recipe that combines two of life’s greatest pleasures into one irresistible bite. These Mini Doughnut Muffins are truly a taste of pure joy, guaranteed to bring a smile to anyone lucky enough to try them. Go ahead, whip up a batch, fill your home with the most incredible aromas, and let these little delights sweeten your day. Don’t forget to share your creations with me – I can’t wait to see them!
Recipe Note: This recipe makes approximately 18 mini muffins and takes about 20 minutes of prep time.
