Mini Doughnut Muffins

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“But just as he who called you is holy, so be holy in all you do; for it is written: “Be holy, because I am holy.””

1 Peter 1:15-16 NIV

Can it be a muffin that tastes like a doughnut or a doughnut that looks like a muffin?  I first read about these on the website of The Kitchenarian.  I was thinking, “tastes like a doughnut?  Really?”  I am not a big muffin fan.  No deep philosophical reason, just never been high on my list.  I do love bread though, doughnuts, cake … oh yum!  So off to the kitchen I go.   Although there seem to be a lot of ingredients, don’t let that keep you from making them. It’s a quick recipe. My favorite part was dipping the muffins tops in melted butter and then rolling them in the cinnamon sugar! And then eating one … or two, of course! (hey, they are little and go down really easy!)  I’m not gonna say whether I dipped it in the butter again after I ate the top, but really what would you have done?  And of course you can always crank it up a notch and dip the whole thing in butter and cinnamon and sugar. 🙂  This recipe makes 12 large muffins or 36 to 48 little mini muffins.  Just a perfect little doughnut bite!

I made these during the holidays, tucked half of them in the freezer and so now I bring them out for a little treat now and again! And just in case you are wondering if my two culinary consultants have given me my sugar bowl back yet — the answer, sadly, is no.  But I don’t mind too much because tomorrow I am sharing one of the tastiest and prettiest new recipes in my recipe box, Spinach, Roasted Pepper and Gruyere Quiche. I continue to bake vicariously through a couple of my favorite websites which includes Tracey’s Culinary Adventures.  For new year’s eve Tracey made Peanut Butter Crunch S’mores for friends.  I hope you will enjoy feasting your eyes and taste buds on these!

Many Blessings and Happy Cooking!
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.

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