Recipe courtesy of Ree Drummond

Mini Doughnut Muffins

Name: Mini Doughnut Muffins
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 48 mini doughnut muffins
Ingredients: 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; 1 cup sugar; 1 tablespoon ground cinnamon; 1 tablespoon cocoa powder; 1 stick (8 tablespoons) butter, melted

Getting reviews...

Level: Easy

Total: 40 min
Active: 25 min

Yield: 48 mini doughnut muffins

Nutrition Info

Save Recipe

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

WATCH

Watch how to make this recipe.

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.