Abs are great but have you tried donuts?!?! I mean have you tried these Cinnamon Mini Muffin Donuts? If not, it is a MUST!

These Cinnamon Mini Muffin Donut Holes are so good! My kids love them and request for them often. I pack these as little treats for my kids lunches and they go nuts over them.

They are super easy to make. All you do is toss all the ingredients in a bowl, mix, pour into a mini muffin pan, and bake. How simple is that? Of course you cannot forget the best part (DO NOT SKIP THIS PART), dunking each donut into melted butter and the cinnamon sugar mixture.

I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 48 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 24 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!

These being super easy to make also means they are super quick to make too. From start to finish these little beauties only take about 30 minutes. That’s the time it would take you to drive to a donut shop or store, eat the donuts, and come back home.

Homemade is so much better than store bought. You know all the ingredients going into what you are eating. You will not have all the added junk they put into store bought donuts. Plus you will have made those memories in the kitchen with your kids.

I have also noticed that the donut holes at my local donut shop are getting smaller and smaller but the prices keep going up and up. The store bought versions are also expensive and you do not get as many as this recipes makes for the price you are paying in the stores. In this recipe I can get around 44 mini donuts!!!

How To Make Cinnamon Mini Muffin Donuts Holes

First, gather all the ingredients you will need.

Mini Muffin Dough:

3 cup all-purpose flour
3 teaspoons baking powder
1 teaspoons fine sea salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2/3 cup unsalted butter, softened
2 eggs
1 cup milk
Non-stick cooking spray

Cinnamon Sugar Topping:

2 & 1/2 cups granulated sugar
1 & 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted

Preheat the oven to 350°F degrees Lightly grease mini muffin pan with non-stick cooking spray.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to medium-low, add the eggs one at a time, beat until creamy, 1 to 2 minutes.

In separate bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.

Slowly add half the flour mixture, then the milk, then the remaining flour mixture, beating until just blended after each addition.

Fill muffin cups about half full and bake for 13 to 15 minutes.

While baking, melt 2 sticks of butter. In separate bowl, mix sugar with cinnamon.

Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Donut Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.

For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!

Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.

Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Cinnamon Mini Muffin Donuts Holes

Adapted from Shugary Sweets

By: Tammie

March 30, 2019
44
30 min
112 Cals/Serving
Print this

Ingredients

3 cup all-purpose flour
3 teaspoons baking powder
1 teaspoons fine sea salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2/3 cup unsalted butter, softened
2 eggs
1 cup milk
Non stick cooking spray
CINNAMON SUGAR TOPPING:
2 & 1/2 cups granulated sugar
1 & 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted

Directions

Step 1: Preheat the oven to 350°F degrees Lightly grease mini muffin pan with non-stick cooking spray.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 3: Reduce the speed to medium-low, add the eggs one at a time, beat until creamy, 1 to 2 minutes.
Step 4: In separate bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
Step 5: Slowly add half the flour mixture, then the milk, then the remaining flour mixture, beating until just blended after each addition.
Step 6: Fill muffin cups about half full and bake for 13 to 15 minutes.
Step 7: While baking, melt 2 sticks of butter.
Step 8: In separate bowl, mix sugar with cinnamon.
Step 9: Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Step 10: Donut Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.