Moist and fluffy donuts that are baked in a muffin pan, instead of fried, and topped with a cinnamon-sugar mixture.
I think I’ve just found the secret to happiness. It’s moist and fluffy and covered with cinnamon-sugar, and it’s not even fried.
You’re going to love these donuts simply because they are perfect and they take almost no time to make. They are fun, small bites to bring to gatherings or just for yourself to snack when no one’s looking. They are fluffy and moist, yet hold their shape well. Therefore they are easy to handle when dipping in the sugar mixture and when taking out of the muffin pan. On their own, the donuts have a subtle flavor of cinnamon and nutmeg. It is the nutmeg that gives them that ‘donut’ taste.
I only dipped the tops of the donuts in cinnamon-sugar topping and didn’t cover the sides (well, except for just a few for myself). I made them for my family because they are sweet-a-holics just like me. Actually, my grandmother’s favorite story about my mom when she was young is that she used to “steal” chocolate bars (in quantities) from the kitchen closet. When asked about it, she would totally deny it was her. No doubt that she’s my mother.
So, back to our donuts… you can cover the sides of the donuts with the cinnamon-sugar mixture as well, or even the entire donuts – whatever you like. If you decide to cover more than just the tops, make sure to double the topping recipe. If you’re not sure what to do, I suggest dipping the tops only. It’s easier and tastes sweet enough.
See how you dip them? Easy!
Making the donuts is quick and simple and you use a similar method to making muffins. Start by mixing dry ingredients in one bowl and wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and mix just until all the ingredients are combined. Overmixing can make them tough or rubbery. Divide the batter between muffin cups ¾ of the way full (I use this ice-cream scoop, which is 1-tablespoon in size and exactly the amount of batter needed to fill mini muffin cups). Then, bake the donuts for about 10 minutes and leave to cool in the pan for 5 minutes. Take the donuts out of than pan and leave them to cool on a wire rack.
Dip the top of the donuts (or entire donut) in melted butter and then into the cinnamon-sugar mixture. Try not to eat every single donut right after dipping, but if you must I will be the last person to judge you.
You can also use standard-sized muffin pan, if you wanna go big (hey, I get you). I explain about it in the recipe notes.
These baby donuts rock. They are my coffee’s new best friends.
- 1 cup (140 grams or 5 ounces) all-purpose flour
- 3/4 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup (65 grams or 2.5 ounces) granulated sugar
- 1 large egg , slightly beaten
- 1/2 cup buttermilk*
- 3 tablespoons (40 grams or 1/3 stick) butter, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons (30-45 grams) butter, melted
- 1/4 cup (50 grams or 1.7 ounces) granulated sugar
- 2 teaspoons ground cinnamon (or 1 teaspoon for less cinnamon flavor)
- Preheat oven to 350F/180C degrees. Grease 16 mini muffin cups with butter or nonstick spray.
- In a large bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add sugar and mix. Set aside.
- In a small bowl whisk together the egg, buttermilk and vanilla extract. Whisk in the melted butter until combined. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Be careful not to overmix the batter.
- Divide the mixture between the mini muffin cups 3/4 of the way full (should yield about 16 cups). Fill empty cups half full with water for even baking. Bake for about 10 minutes until a toothpick inserted into the center of the donuts comes out clean or with a few moist crumbs. Let donuts cool in the pan for 5 minutes and then move to a wire rack to cool completely.
- Meanwhile, make the cinnamon-sugar topping. In a small bowl mix together the sugar and cinnamon. For each donut, dip the top (or the whole thing) in melted butter and then dip into the cinnamon-sugar mixture.
- You can also cover the whole donut with cinnamon-sugar mixture instead of just the top. If you choose this option, I suggest doubling the topping recipe.
- Instead of a mini muffin’s pan, you can use standard-sized muffin pan. This recipe yields about 6 muffins. Bake the muffins for 15-18 minutes.
- Buttermilk substitution: Take a liquid measuring cup and pour 1/2 tablespoon of white vinegar or lemon juice in it. Add milk until it reaches half a cup. Stir and let sit for 5 minutes.
-Donuts are best the same day they are made.
-Donuts can be frozen (with their topping) for up to 2 months.