Mini Doughnut Muffins
Prep time
Cook time
Total time
Looks like a muffin - tastes like a doughnut. Tastes like a doughnut - looks like a muffin. A winning combination on all accounts!
Serves: 36-48
  • ¼ cup Butter or Margarine, softened
  • ¼ cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Almond Extract
  • ½ cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 2 large eggs
  • 1 cup Buttermilk
  • 2 cup All-purpose Flour
  • 1½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon Ground Cinnamon
  • ½ teaspoon salt
Cinnamon Sugar Topping
  • 6 tablespoon Unsalted Butter, melted and cooled
  • ⅓ cup Granulated Sugar
  • 1 tablespoon Ground Cinnamon
  1. Preheat oven to 375 degrees F. Lightly grease 4 mini muffin tins. In a medium-sized bowl, cream together the butter, vegetable oil, vanilla, almond extra and sugars until smooth. Add the eggs and buttermilk.
  2. In a separate bowl add the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir the wet ingredients into the dry ingredients making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pans, filling each cup ¾ full.
  3. Bake the mini-muffins for 12 to 15 minutes or until they are golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven and let sit for 5 minutes.
  4. Melt the butter for the topping. In a separate bowl, combine the sugar and cinnamon. Dip the muffin tops into the melted butter, then roll in the cinnamon-sugar. Makes 36 to 48 mini-muffins.
This recipe will make 12 regular size muffins.  Bake at 400 degrees F. for 15 to 17 minutes.
Recipe by Pray Cook Blog at