Cinna-Mini Donut Muffins

I’ve never met a donut I didn’t like. When I was little, our church was on top of a hill and right below it was a large, commercial grocery store. Every Sunday between Sunday School and church, my little girlfriends and I would sprint down that hill and pick out two (not one, but TWO) giant donuts and stuff our faces with them. I can still taste those donuts, especially the maple cream-filled ones, like it was yesterday. I will never pass up a good donut.

When I came across these ‘donut muffins’ I taped the recipe to my kitchen cabinet so I wouldn’t forget. A cinnamon-sugar cake donut in mini-muffin form, these are a perfect mini sweet treat for morning coffee. Oh — and do not skip the cinnamon sugar coating — it absolutely makes these.

Cinna-Mini Donut Muffins

Cinna-Mini Donut Muffins


Adapted from quite a few different folks

I throw these in the freezer and use them for a quick breakfast or afternoon snack. For some reason, my kids love them with yogurt!

3 cups all purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon baking soda

3/4 cup milk, at room temperature

2 tablespoons buttermilk, at room temperature

10 tablespoons unsalted butter, at room temperature

3/4 cup plus 2 tablespoons sugar

2 large eggs, at room temperature

For Cinnamon Sugar Coating:

1 cup sugar

1 tablespoon ground cinnamon

6 tablespoons unsalted butter, melted


1. Preheat oven to 375 degrees. Spray mini muffin pan with nonstick cooking spray with flour.

2. In a medium bowl, stir flour, baking powder, salt, nutmeg, and baking soda.

3. In a separate bowl, whisk together the milk and buttermilk.

4. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Beat in eggs, one at a time, 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.

5. Fill the prepared muffin cups with batter. 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.

6. Combine cinnamon and sugar in a large resealable bag. Once the muffins have cooled, 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.

Makes about 48 mini muffins

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  1. Hi Lindsay,
    I have to say these are delicious. It is definitely going to be hard to resist eating all of them before my husband gets home. I have made several of your yummy recipes and never comment, but with this one I just wanted to let you know that I made 47, not 28 mini muffins. I was a little concerned that my batter was a bit thick, which I thought might be because I do all my mixing by hand, but I guess it was ok because everything turned out really well. Thanks so much and keep the deliciousness coming.

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