Cinnamon Sugar Donut Mini Muffins

Today’s breakfast was courtesy of Whit at Chicken on the Green, who posted a great picture of some high-rising, cinnamon-coated, donut-tastin’ mini muffins. I figured with Fuzz’s aversion to fruited muffins and her attitude as of late towards waffles, these would be perfect. They were!

Cinnamon Donut Mini Muffins

I had fun following the trail of muffin crumbs (not that they were crumbly, they were cakey, moist and buttery) to the original source. Chicken on the Green credited Very Culinary, Very Culinary credited Evil Chef Mom and Evil Chef Mom thanked Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking. That’s one cookbook and three, now four positive reviews for you, so you can’t go wrong with these. Still, you may not need 30 so here’s a half-batch version, which is what I made.

 

Cinnamon Sugar Donut Mini Muffins
 
Prep time
Cook time
Total time
 
Mini muffins that taste like doughnut (donuts)
Author:
Recipe type: Breakfast
Serves: 16
Ingredients
For Muffins:
  • 1 1/2 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon baking soda
  • 6 tablespoons milk, at room temperature
  • 1 tablespoon buttermilk, at room temperature
  • 5 tablespoons unsalted butter, at room temperature
  • 7 tablespoons sugar
  • 1 large egg, at room temperature
For Cinnamon Sugar Coating:
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 375 degrees. Spray 16 mini muffin pan with nonstick cooking spray or rub with butter.
  2. In a medium bowl, sift or thoroughly stir (I don't sift anythign before I've had a cup of coffee) together the flour, baking powder, salt, nutmeg, and baking soda.
  3. In a separate bowl, whisk together the milk and buttermilk.
  4. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Beat in egg until just combined. Set mixer on low speed, and beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Be careful not to over mix (Note: I added the flour and stirred it in by hand).
  5. Fill the prepared muffin cups with batter – it will be pretty stiff. Bake until lightly golden and firm to the touch, about 15 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and let cool (I put the muffins in the sugar while warm).
  6. Combine cinnamon and sugar in a Ziploc bag. . Once the muffins have cooled (mine were still warm), brush each one with the melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat. Makes 16

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Comments

  1. Louise says

    I have one of the Wilton mini-fluted tube pans for muffin size stuff (makes 12). This looks like a perfect recipe for its use.

  2. Liz @ Blog is the New Black says

    I’ve made these and they are DELICIOUS. Looking at yours, I want to make them again! ;)

  3. says

    Louise, I think they were work. Let me know if you make them!

    Wow, these are popular. I’m going to have to link to everybody now! LOL. Sue, that recipe is similar. I guess the Blue Ribbon cookbook’s is based on the same one yours is based on since you’ve had it forever.

  4. Louise says

    In Betty Crocker’s Best-Loved Recipes, this recipe is called “French Breakfast Puffs” and uses shortening, not butter. They say the recipe for these sweet buns was first published in the 1920s on Washburn-Crosby flour recipe cards. The recipe came from Miss Esoline Beauregard in Florida, who sent it to Washburn-Crosby urging them to try her mother’s wonderful recipe.

  5. says

    I think it’s interesting to find out the source of some of the old stand by recipes! The ones that our grandmas wrote down for us on recipe cards from their recipe cards. I think for a lot of us, this is one of those recipes. As always, thank you Anna!

  6. Robyn says

    Except for the buttermilk, I’ve got everything on hand. So, honestly, how much of a difference can 1 T of buttermilk make in a recipe? Would I be totally missing out on the real deal if I used an extra T of milk and skipped the buttermilk altogether?

    Just curious!

  7. says

    I’ve seen these on many a blog over the years. And have wanted to make them, but never have. I know my boys would love them.
    You can make homemade buttermilk by adding lemon juice or vinegar to regular milk and letting it sit for 5 minutes. So if you really want buttermilk, add a drop or two of lemon juice to the muffins. Or to the milk and let it sit a minute.
    That is fun to see the trail of a recipe.

  8. says

    I made a version of these a while ago. SOOO yummy. Not sure who originally came up with this idea but whoever it was was incredibly smart :P

  9. Katy says

    I’ve been making these for years, using a recipe from our church’s cookbook. They are delicious! I know them as “French Breakfast Puffs”, although I’m not sure what’s French about them…

  10. says

    Hi, I made these last night to take to our Thanksgiving gathering. They are very similar to muffins I had made before, here http://thepioneerwoman.com/tasty-kitchen/recipes/breads/muffins-that-taste-like-donuts/

    I was curious to try this version and compare. Not sure I can taste much difference, but I like using butter rather than oil, and brushing the muffins with butter rather than dipping them was a much better method (used less butter and still worked.)

    I am a bit obsessed with chocolate and cinnamon combos, so I added coarsely chopped dark chocolate chips to half the batch. Really, really delicious!

    Also, I live in the same county as Healdsburg, so it was interesting to find out that they serve these at the Downtown Bakery! That’s a really great place.

    Anyway, these muffins are great and very addictive, so watch out. :-)

  11. says

    Making these for my daughter’s preschool party tomorrow. It’s a groovy Berkeley place that tends to poo poo sugar, but hey–it’s the last day of school, and I’m feeling rebellious!

  12. says

    Well, it’s preschool–so it goes nearly year-round for the benefit of working parents. The mini donut muffins were a hit! People were shocked that I made them since they looked so pro. I do wish they were ever so slight more moist though. Wonder if I over-mixed the batter?

  13. says

    You probably packed the flour into the cup a little more than I do. I should have put a weight next to the flour amount, but of course that would have only helped if you had a scale. I usually fluff up the flour and use about 4.5 oz (weight) per 1 cup volume, but a cup can weigh anywhere from 4 to 6 oz depending on how the flour is measured. Glad people liked them anyway.

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