Cinnamon-sugar mini donut muffins
Servings: 24 mini-muffins
Ingredients
- 85 g (6 T, 1½ sticks) unsalted butter softened
- 50 g (¼ c) white sugar
- 50 g (¼ c) coconut or light brown sugar
- 1 egg lightly beaten
- ½ t vanilla extract
- ⅛-¼ t almond extract
- 125 g (1 cup) all-purpose flour
- ½ T baking powder
- ½ t baking soda
- ½ t salt
- ½ t cinnamon
- 122 g (½ cup) milk/ buttermilk/ kefir/ clabber/ sour cream/ yogurt
CINNAMON SUGAR COATING
- 56 g (4 T) unsalted butter melted
- 85 g granulated sugar
- ½ T cinnnamon
Instructions
- Preheat oven to 190℃ (350℉).
- Spray a mini muffin pan with non-stick baking spray. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together butter and sugars, about 4 minutes, scraping down halfway through beating.
- Add in egg.
- Mix in vanilla extract and almond extract. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- Gradually add the dry ingredients into the wet ingredients, alternating with the milk or other dairy of choice.
- Mix just until combined, do not over mix. Batter will be a bit stretchy and very sticky.
- Use a mini ice cream scoop and place batter into muffin pan wells. (Do not fill to the top).
- Bake for 9-12 minutes or until lightly golden around the edges. ( My oven only needed 10 minutes).
- Remove muffins from muffin pan and place on cooling rack to finish cooling.
- Make cinnamon sugar mixture by mixing sugar and cinnamon.
- To coat the doughnut muffins, brush muffin very lightly with melted butter. Do not dump them in the melted butter, just a light brushing is enough.
- Place muffin in bowl of cinnamon sugar and toss to coat all sides. Again, don;t over do it, a light dusting is enough.
- Place back on cooling rack and allow coated muffins to sit for about 10-15 minutes to allow the butter to absorb.
Notes
Based on this recipe
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