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!
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
- 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
- Preheat oven to 375 degrees. Spray 16 mini muffin pan with nonstick cooking spray or rub with butter.
- 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.
- In a separate bowl, whisk together the milk and buttermilk.
- 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).
- 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).
- 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