Mini Doughnut Muffins
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 48 mini doughnut muffins
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 90
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 16 milligrams
- Sodium
- 80 milligrams
- Carbohydrates
- 14 grams
- Protein
- 1 grams
- Sugar
- 9 grams
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 48 mini doughnut muffins
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 90
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 16 milligrams
- Sodium
- 80 milligrams
- Carbohydrates
- 14 grams
- Protein
- 1 grams
- Sugar
- 9 grams
Ingredients
Doughnut Muffins:
4 tablespoons butter, softened, plus more for buttering the muffin tin
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup sugar
2 large eggs
1 cup milk
Cinnamon Sugar Topping:
1 cup sugar
1 tablespoon ground cinnamon
1 tablespoon cocoa powder
1 stick (8 tablespoons) butter, melted
Directions
Special equipment:
two 24-cup mini muffin tins- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
