Best Donut Mini Muffins Recipes

DONUT MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
• Stir in the milk, then mix in the baking powder and flour until just combined Fill the prepared mini muffin cups about half full
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes
• While muffins are baking, place 1/4 cup of melted margarine in a bowl.
• In a separate bowl, mix together 1/2 cup of sugar with the cinnamon Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.
• Let cool and serve.

INDIAN SPICED MINI DONUT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
• In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
• In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.

PUMPKIN SPICED DONUT HOLE MINI MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Spray or line mini muffin pan.
• 2. Pull out two large bowls. In one bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
• 3. In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined by hand. (Not necessary to use a mixer!)
• 4. Add dry ingredients to the wet ingredients, and mix until just combined - do not over mix!
• 5. Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop). I had enough batter left to make four more.
• 6. Bake 10-12 minutes, or until toothpick comes out clean.
• 7. While the muffins bake, prepare the final coating. Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. (When making again, I will cut this recipe for the cinnamon/sugar coating, including butter, in half. It made way too much!)
• 8. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin top in the melted butter, then dip in cinnamon/sugar to coat. If you did not use paper liners, you can dunk the whole muffin in the melted butter, and roll in the cinnamon/sugar mix for a more donut feel!

MINI LEMON DONUT MUFFINS WITH LEMON CURD OR PRESERVES

Steps:

• Preheat oven to 350°F Lightly grease a mini muffin tin with cooking spray or vegetable oil.
• In a small bowl, whisk together flour, baking powder and salt.
• In a large bowl, beat together sugar and egg until light in color. Beat in vegetable oil, vanilla extract and lemon zest. Gradually add in flour mixture in two or three additions, alternating with additions of buttermilk.
• Divide batter evenly into prepared mini muffin cups, filling each about 3/4 full (approx 1 tbsp batter).
• Bake for 9-11 minutes, until a tester inserted into the center comes out clean.
• Place melted butter in a small bowl. Place sugar for rolling in a small bowl or deep-sided plate.
• Remove donuts from pan, dip the tops in melted butter and roll in sugar. Place on a cooling rack to allow sugar to set.
• When donuts are cooled, fit a pastry bag or ziploc bag with small round pastry tip. Place lemon curd into pastry bag. Poke a small hole in the side of each donut with the pastry tip and pipe a small amount of curd into the center of each donut (approx 1 tsp).

MINI POWDERED SUGAR DONUT MUFFINS - SALLY'S BAKING ADDICTION

Steps:

• Preheat oven to 350°F (177°C). Spray mini muffin pan with cooking spray. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, beat in the egg and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. (Mixture may appear curdled- that's ok.) Add the flour, baking powder, cinnamon, and salt. Beat on low speed and with the mixer running, slowly pour in the milk and beat on low until combined. The batter will be thick.
• Spoon batter into mini muffin wells filling 2/3 full.
• Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean or when lightly poked, the donut muffin bounces back. Remove from the oven and cool in the muffin pan for 5 minutes.
• As the donut muffins cool, prepare the topping. Melt butter in a heatproof bowl in the microwave or melt over low heat on the stove. Pour the confectioners' sugar in a medium bowl. Lightly dunk a muffin (they can still be warm at this point) in the melted butter. Submerge in the confectioners' sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining donut muffins.
• Donut muffins taste best eaten on the same day. Cover leftover donuts and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.

MINI DONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease and flour a 24-cup mini muffin tin.
• In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.
• In a separate bowl, whisk together the milk and buttermilk.
• In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set on low speed, 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. (Do not over mix. The batter will be heavy, it's ok.)
• Fill the prepared muffin cups just to the rim with batter.
• Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to plate.
• Combine the sugar and cinnamon in a resealable plastic bag.
• Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.
• Serve and enjoy!