Cinnamon Sugar Mini Donut Muffins – Part cinnamon-sugar donut hole, part mini-muffin, no matter what you call them, they’re fast and easy to make, and so tasty and pop-able. Because they’re baked rather than fried, I don’t feel guilty when I pop more than a couple.
I grew up eating fried mini donuts at fairs and carnivals and loved every greasy, cinnamon-sugary second.
These mini donut muffins are the next best thing.
I couldn’t decide if they were more like a donut hole or a mini muffin, so I’m calling them donut muffins.
They come together from start to finish in under 30 minutes. Having warm, fresh donut muffins for breakfast sure beats a bowl of cold cereal.
And yes, plan to eat muffins, plural. They’re tiny, but oh so pop-able. But because they’re baked rather than fried, I don’t feel too guilty when I’m popping away.
Four of these mini muffins are still smaller than 1 bakery-style coffee shop muffin. I’ve noticed that bakery and coffee shop muffins keep getting bigger and bigger, and they’re now about the size of a softball. These are about half the size of a golf ball.
If you don’t have mini muffin pans <–I love that pan, you can bake them in a standard-sized muffin pan
, or bake them as donuts
or mini donuts
and adjust baking times accordingly.
Buttermilk keeps them soft, light, tender, and fluffy. It also serves to add moisture, which is important because I find that mini muffins and baked donuts are prone to dryness, but the buttermilk protects against it.
No buttermilk? Cheat and make some with regular milk.
A hefty dose of cinnamon in the batter as well as in the cinnamon-sugar coating, makes for well-spiced muffins. The cinnamon is noticeable and distinct, but not overpowering. If you’re a cinnamon fiend and prefer to be over-powered, it’s easy to add more to taste.
I also added ground nutmeg because I find it rounds out flavors, especially cinnamon. It gives depth in a can’t-quite-put-your-finger-on-it kind of way.
They bake quickly, in just about 10 minutes. Because they’re small, they can go from raw to dried out and crisp in the span of about 90 seconds, so watch them closely.
Ten minutes with my two mini muffins pans was the magic number, but due to variance in pan size, oven, and climate, watch your muffins not the clock. If you’re baking them as full-size muffins, I’d estimate 17 to 20 minutes, but haven’t tested it.
After they bake, dip the tops in melted butter and then in cinnamon-sugar. The cinnamon-sugar coating is key. It adds so much extra cinnamony flavor and the sugar granules add donut hole authenticity.
I almost put them in a gallon-sized ziplock, and wanted to pour butter into the bag, then douse with cinnamon-sugar, and shake. But I used restraint and simply dipped the tops. Next time I’ll live dangerously and use the bag, butter, and shake method because it’s faster, and why say no to more butter and more cinnamon-sugar.
The flavor and the speed in which these little puffballs went from idea to reality to half a dozen in my belly makes them a total win.
Once you pop, you can’t stop.
This is my second mini food recipe this week.
It’s cute, it’s fun, and it clearly tastes better.
Pin This Recipe
Cinnamon Sugar Mini Donut Muffins
Part cinnamon-sugar donut hole, part mini-muffin, no matter what you call them, they’re fast and easy to make, and so tasty and pop-able. Because they’re baked rather than fried, I don’t feel guilty when I pop more than a couple. Buttermilk keeps them soft, light, and fluffy. A hefty dose of cinnamon in the batter as well as in the cinnamon-sugar coating, makes for well-spiced muffins that are full of flavor. They come together from start to finish in under 30 minutes, and of course, mini food just tastes better.
Ingredients
Muffins
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- pinch salt, optional and to taste
Coating
- 3 Tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 to 2 teaspoons cinnamon
Instructions
- For the Muffins – Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside. (You can make as full-size muffins and will likely yield about 1 dozen; or make as donuts or mini donuts; adjusting baking times accordingly)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 3/4-full. (I made 28 mini muffins and some were on the skimpy side. In order to keep the yield at an even 24 muffins, I recommend dividing batter equally among 24 wells)
- Bake for 9 to 11 minutes (mine took 10 minutes exactly), or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. Because they’re small, they cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow muffins to cool in the pans on top of a wire rack for about 10 minutes before removing. While the muffins cool, prepare the coating.
- For the Coating – In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
- In a separate small bowl, stir together the sugar and cinnamon; set aside.
- After the muffins have cooled, dip each muffin top briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’d need to melt more butter and use more cinnamon-sugar. Serve immediately. 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.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 55mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
Related Recipes:
Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze
Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins
Baked Vanilla Donuts with Vanilla Glaze
Banana Yogurt Muffins and Little Banana Bread Loaf
Baked Eggnog Vanilla Donuts and Mini Donuts with Eggnog Rum Glaze (use regular milk in place of the eggnog this time of year)
Six-Banana Banana Bread with Mini Loaf
Chocolate Lover’s Chocolate Chocolate-Chip Muffins
Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze
Peanut Butter and Jelly Muffins
Thanks for the entries in the Peanut Butter Comfort and KitchenAid Handheld Blender Giveaway
What’s your favorite donut or muffin recipe? Mini food fan?
I never leave comments after I cook one of the many, many recipes I find on Pinterest, but this time I must!! Oh my goodness, these little bits of goodness were heavenly!! Glad I doubled the recipe … I was making these to bring to work tomorrow but thought I better make extra to leave some at home for the husband … he will love them because I can’t get enough of them and I don’t even like pumpkin flavored goodies!! Thanks for sharing!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad that you’re a big fan and thanks for leaving a comment – I appreciate it! If you make other things of mine, LMK!
i absolutely adore how you are making good tasting food healthy, nutricious and allmost completelyhyposllergenic(the 1 where it doesn’t affect allergies-always get the hypo & hper mixed up- sorry) . I’m hoping you might want to take on a bit of a challenge? I had bariatric surgery that went well for 2 yrs lost over 200 lbs an then scar tissue showed up. In the removal there happened to be surgical incompetence-but what I’m concentrating on is East I’m able yo eat AND keep down since IVS & SIBO also reared their ugly little heads. So heres the challenge: yo find at least 1 , 2 would be amazing, foods I can eat following the FODMAPS & Bariatric diets. With the bariatric it’s basically no more than 7 total sugars & 7 total fats per meal. A meal portion can be no more than about 8 to 10 oz and the 10 is REALLY stretching it. I’m also supposed to be consuming between 60 and about 85 grams of protein a day. Here’s the fun part; my body absolutely rejects beef, pork, chicken snout 3/4 of the time fish snout 1/2 of the time, never will it keep ruffage down. Right now my diet consists of. Sugar-free Double Chocolate Pudding-mainly because it’s the only thing I’ve found that can cover the taste of the medicine Entourage which I must do 2 times a day, and the occasional greek light & Fit. -Dannon reduced fat & sugar vanilla coconut, and pretty much get the majority of protein from drinking Keeper Brand Carbmaster Chocolate Milk which has no fat 6 sugars and 12 proteins per cup. It’s also lacrosse free which is imps for the Fodmaps diet. When I do have a yogurt, it is accompanied by doses of lacrtaid. If thesis smethngyu have no interest in-believe me, I understand. I’ve been on this little “adventure” for 25 months now. Thanks for your time.
again, many thanks for raven reading thru this! God Bless & keep you!
Shrlley
Hi Averie,
I thought you are also interested that this site (http://motivanova.com/?p=6204) stole and republished our pictures. They run ads and get paid for using our work. I just contacted the webhost to take my material down. It appears that this site only uses plagiarized material. I find this very sad, especially since we as honest bloggers put a lot of time into our work.
Wishing you a great day.
Kirsten
Thanks for the heads up. I don’t have a problem as much with those that just use 1 picture + a linkback. I do get batty though when they take my images and reprint my recipe in full, basically copy/paste of my blog post and reprint my entire post verbatim and are running ads on it!
I published a very similar recipe for cinnamon sugar donut muffins on my blog in Jan. 2013. They are a huge hit with my readers, too. http://www.mykitchenintherockies.com/2013/01/06/cinnamon-sugar-donut-muffins/
Love your addition of the buttermilk and brown sugar! Greetings from CO, Kirsten.
There are so many slightly different recipes for cinnamon sugar donut muffins. I know at least 5 bloggers right off the top of my head who have one. Yours look great and glad it’s a successful recipe for you!
These little Cinnamon Sugar Mini Donuts look simply delicious. Love the little snacks Averie! I am picturing these with some sort of filling like your Peanut Butter and Jelly Muffins. Great photography as well, thanks!
Thanks, Kevin! I appreciate it!
Delicious!! Cinnamon and Sugar is the best!! I wish I had mini muffin tins! These are too cute.
You can bake in a regular size muffin tin if that’s what you have!
Looks delicious, pinned!
Thanks for the pins today!
Oh wow, donut muffins! I love this :) they look amazing.
I swear, with little muffins like these I’d pop two dozen in without even thinking about it! SO good Averie!
And that’s pretty much what I did!
donut muffins…love the title you gave it. I would be tempted to put in bag and shake away to thouroughly cover every speck on the muffin…and yes mini does taste better. pinning these little guys to make for my little guys :-)
The shake method is pretty fun, too :) Thanks for pinning & lmk if you try them!
eeeek, these are the cutest donut muffins ever!! Love them. And of course they’re so tiny I wouldn’t feel guilty eating them :)
These look FABULOUS!!!! They sound so delicious, I’m pinning the recipe!!! Thanks for sharing, can’t wait to try these!
thanks for pinning!
These are so cute and pretty :-) they look delicious, have never made doughnut muffins but want to try!
Donut hole or mini muffin, I want it all! Seriously, if I could have this for breakfast every morning, I wouldn’t have a problem waking up!
I love a good old fashioned bite size treat every once in a while. These donuts sound amazing!!!
Oh my god these beauties! Ya, that is all I can say. Speechless.
Averie, love ur bite sized muffins….just one is enough for that after meal sweet cravings….and your pictures are OMG!! Pinned this :)
thanks for pinning!
I remember waiting in line for (seemingly) hours at the fair every year to get those fried mini donuts. Thanks for providing a baked version that I could indulge in without having to get out the deep fryer.
Baked means you can eat twice as many right?
Were it not for a fear of clowns, I would have loved to run away with a traveling circus or carnival – just for the food! These mini-donuts look delicious enough to fulfill my childhood love for all things dangerous and fried, in a much healthier form. :D
These are perfect for a picnic!
omg these are SO cute and look uber tasty and perfect for my belly! Mmm!
These look adorable! I have a question: Do you have any tips to making the cinnamon sugar topping even? Whenever I try to do this my sugar always clumps together. Thanks!
Just a quick dip in the butter and then a dip in cinn-sugar. Nothing too complicated but I would say be briefer with the butter dip (if you’re concerned about the cosmetic issue/clumps) but honestly, I love the buttery flavor so happily let mine linger :)
Oh my…these with the cinnamon/sugar “crunch factor” involved…and the powdered sugar mini-doughnuts and doughnut holes (…or is it donut?!) harken back to my absolute favorite items my Dad used to bring us back from the local bakery for Sunday brunch….
If I wish to replicate the “donut hole” …perfectly spherical idea…should I try to find a specific pan…Here in France I have seen a “cake pop” type pan…as well as a Japanese silicone pan with spherical imprints (with a small hole in the middle for steam release?)…One actually places another identical pan over the top to bake together forming a perfect “ball” or eyeball shape…without the grease factor!…What would you suggest..I respect the opinion of anyone with a heavy hand where cinnamon is concerned (with the magic pinch of nutmeg…bravo..)
I actually have this donut hole pan http://www.amazon.com/Wilton-2105-0868-Nonstick-20-Cavity-Doughnut/dp/B00AA5AAW8 and while it’s fine, I actually prefer the muffin pan I baked them in.
The donut holes always bake more firm/hard than the muffins. I don’t know why; I have played with cooking times and various tiny tweaks to the batter. The only advantage in my opinion of a true round donut hole is cosmetic. For taste, go with the mini muffin pan. I really prefer the results!
Haha, that is the best part of fairs and carnivals, he mini donut stand ;)
Now that I can make something as good at home, I won’t need to buy those overpriced balls of grease, thank you! Sincerely, me and my thighs ;)
Oh, yes! I would pop a couple dozen of those in my mouth. Mini means more, right? :)
What a great idea for a brunch…snack…whatever!! Perfect for any time of the day :)
The smell of mini donuts always brings me back to summers as a kid and going to the fair right before school starts. To this day, there’s something special and magical about cinnamon sugar mini donuts. I’m making these ASAP!
Why, oh why, did I open this up at almost midnight!! Lawwwd, I am going to dream about these! I bet I can stuff my face with 5 of them all at once. They look so damn good!
These are so cute and they look delish! Pinning! :)
thanks for pinning!
I love these little mini donut muffins. What a great little snack and/or addition to the breakfast table. I want to get that mini muffin pan, too. I have little donut pans but not a mini muffin one and that would be such a great thing to own…these boys could pop those little donut muffins in a matter of minutes! LOVE! :-)
One of the best pans I ever bought. Love IT! Things cook in a hurry and just the right size. Have tried others and the one I linked in my fave!
Mmmm…..reminiscent of Betty Crocker’s French Breakfast Muffins – perfect way to initiate my mini donut pan and summer break!
I almost called them French Breakfast Muffins – but didn’t know if that title would resonate. But yes, that’s what they are!
Ah, yes…first thing we made in eight home ec many moons ago! Nice way to jump start kitchen love…delicious (and such a smart teacher)! :) I remember them as ‘French Breakfast Puffs’. No matter what you call them, they’re all kinds of delicious! Off to bake a gluten-free batch to celebrate National Doughnut Day…seriously.
I know it’s donut day! What are the odds! Enjoy them and LMK how the GF version turns out!
typo up there: that would be ‘eighth grade’… I need a dougnut…now!!
Looks sooooooooooo good. I’m glad these are mini so eat a few and be done with it. I would quickly put on weight.
These look purrrrfect. I love donuts of all kinds and all shapes, so I welcome these with open arms!
Great idea to make “doughnut holes” using a mini muffin pan, these look fantastic. Cinnamon-sugar makes everything wonderful!
I actually have a donut hole pan too (I have way too many pans) but I prefer this pan to that one!
doughnuts are my BIGGEST downfall…I LOVE them, could eat them everyday easily. These look delicious Averie
I saw those turnovers of yours all over the food sites today. Makes me want one, even more!
Ooh my goodness, these look fabulous Averie! I loved those fried mini doughnuts from the carnival too but these look so much more appealing! I can almost taste the cinnamon-sugary coating just looking at the photos. Love that these are baked since I would surely pop at least half a dozen in my mouth in one sitting too.
If oyu like donuts you should try polish pączki, you’ll like it :)
this is precisely the kind of thing I should not be eating right now but SO want to be!!
I have these little babies on my blog too! They are so crazy easy to make, my girls can do it! We love them for a quick sugary donut fix :)
These look delicious! I adore donut and love making my own, the flavours sound lovely.
These are the cutest ever. Love!!
OMG.
GIVE IT TO ME.
Love these! I’ve been wanting to make some little donut muffins. They’re so dang cute. Nice job, Averie!
These look soo good! I’ve been wanting to use my mini muffin pan so I might just make these! I love that these are baked- so much easier than frying!
So much easier and healthier! :)
Ok, I have so much to tell you girl! First off, these look amazing and I’m totally making them now that the kids are officially on summer vacation. I need them to first finish up the cinnamon and sugar donuts that I made up yesterday. I might even make those up and throw them into a muffin tin next time. Donuts can be tricky to make as you need the batter to be at the perfect height before cooking. If it’s too high, they look like a muffin. I also love your idea of throwing all the muffins in a ziploc and shaking it around. I might try that next time as it would save me time and mess.
OK, I received your beautiful cookbook and I absolutely love it and I’m so PROUD of you. I hear your voice in the book and your photographs are stunning! I also love the pics of Skylar. She is so stinking adorable and totally has your smile. Zoe wanted to tell you that she is super proud of you as well and that your recipes rock! So I quickly Instagramed the peanut butter cups that John and Zoe made up last night, check out your feed when you get a chance. John came home and grabbed your cookbook and was taken back by your peanut butter cups. He announced at dinner that he and Zoe were going to make some up. They were so easy Averie and so darn delicious. We made one with Nutella and peanut butter (my fave) and are going to try marshmallow fluff next. We also just used some chunky peanut butter that we had lying around, and I loved the texture. I seriously was always intimated by making peanut butter cups, but now with your cookbook, you took that intimidation away. I’m totally going onto Amazon and giving you a 5 star review. Next up, I’m making your homemade peanut butter. Ok, girl! So sorry for this LONG comment, but I had so much to say and you are the best at what you do, so keep it coming! xoxo, Jackie :)
Wow, what an amazing comment and I am just so happy about all of it! That you got the book, love it, already made!! something from it, and that your hubs and daughter are also excited about it. Thank you so much for telling me – makes me happy to know it’s a family affair and you’re all into your PB goodies and making things! Nutella & PB Cups sound wonderful!
And between my IG, Twitter, FB, blog, it’s been insane this week. I’ll check my feed later and try to catch up. Thanks for IGing it! And major!!! thanks in advance for the review. That would be so sweet of you!
LMK what else you make!!! xoxo
Those look awesome! Great recipe, wouldn’t mind trying these :)
No spam today! Excellent! :)
I made some donut muffins a few years ago and I employed the shake method, without butter. If you do it when they are only partially cooled, the steam from adding them into the ziplock kind of liquifies the sugar, but not all the way. Just enough that they cinnamon sugar mix sticks to the donut muffins.
Sadly, I lost my min-muffin pan in the move. I need to get a new one stat.
The shake-it method is what I do if I’m not taking pics :) And the next day, after being sealed in a ziplock, the moisture sort of melts the sugar, so I sometimes add a little more cinn-sugar. More is merrier :)
Cinnamon sugar doughnut holes are definitely one of the only types of doughnuts I enjoy. I’m sure that’s no surprise, since it’s all about the cinnamon for me!! :) I love that these are mini muffins–adorable.
I know, I love the cinnamon too!
Clearly, I need to buy myself a mini muffin pan!
If you can’t decide if they’re more like donut holes or mini muffins, well that is a great problem to have! :) These look delicious, Averie, and oh so cute!!
These are so heavenly Averie!
I think i figured out what’s for breakfast this weekend….
Perfect, bcz I always have buttermilk in the fridge for special occasions like this! And the perfect size treat, no less! Course, you know we just can’t stop at one little donut muffin! How scrumptious….
I always have buttermilk on hand lately. You just never know. A little TJs quart will last forever and it’s $1.79 of insurance to always keep on hand :)
I keep wanting to make doughnut muffins. These are so cute being mini! The addition of nutmeg is great.
These are so cute and I love that they are baked rather than fried. Poppable indeed! Buttermilk is an interesting idea for mini doughnuts, I’ve never thought of that before but I bet it pairs very nicely with the cinnamon sugar.
I only will make donuts with buttermilk. Every single recipe for them I have uses buttermilk and with muffins, quickbreads, donuts, it’s just a savior!
I can almost smell the cinnamon. I always liked cinnamon donuts as a kid – something about that crunchy texture.
It has that slightly crunchy texture I just loved on these!
Mini food totally tastes better! :) These are so cute and yummy looking, Averie!
Beautiful! Cinnamon is one of my favorite ingredients to sprinkle into *anything*, and cinnamon sugar desserts? Forget it! What a perfect treat to have on my birthday today :)
Happy Birthday!!!!!! Go out and celebrate and enjoy your day!
So pretty! Your photos are gorgeous! I love the cinnamon-sugar on top, it sparkles! I also love that you baked these cause I HATE frying, although I have a fried treat coming up tomorrow. I hate it, but yet I still do it. LOL
Anyway, I can actually make these because I HAVE a mini muffin pan! YAY! I do not have a doughnut pan, so obviously I am very happy these are mini muffins!
As I just wrote to someone else
“And not to mention, fry oil stinks up your house for days! Even if it is a good smell at the time like fresh donuts, 18-36 hrs later it just STILL smells like grease. Not an issue here :)”
I just cannot do it. Very small urban condo and it just seeps into the walls and lingers forever!
Thanks for the photo compliments. Things clicked for this one :)
Cinnamon sugar donut holes were my Sunday treat in college ( justified by riding my bike in warm weather to get them), and I have always preferred cake donuts over yeast. This looks like another yummy batter, and baked wins out over fried for me any day–so much easier and less messy (a big pot of bubbling oil in my kitchen scares me a little). Mini versions of anything (from petite fours to little sandwiches) are always so cute!
And not to mention, fry oil stinks up your house for days! Even if it is a good smell at the time like fresh donuts, 18-36 hrs later it just STILL smells like grease. Not an issue here :)
Donut muffins are the perfect name for these little guys! I can NEVER have enough cinnamon sugar in my life!! :)
Your other photos there are reminding me I need to get my donut pan out of the cupboard and put it to good use…
It had been awhile since I made anything donut-ish and about a month or so ago, I dusted off my pans and have been having so much fun with them again!
I made the regular-sized version of these not so long ago and they were super! I bet the minis are even more fun…because you get to eat more than one!
Something about the mini size is just…so good :)
Beautiful, Averie! These “Donut Muffins” went viral at AllRecipes.com 3 years ago last May. Made them right away and I, too, reached for the buttermilk instead of milk for a more tender crumb. But, I like how you developed your recipe to use part granulated sugar and part brown sugar. Love that! Sally is right about the nutmeg. It is what really gives these sweet little muffins that donut taste…in addition to the butter and cinnamon-sugar coating. These are a favorite in our house! xo
Glad you like them, too!
I love them, Averie! These are the best muffins and guess what? I made them again before I left for St. Lucia (not as mini muffins but as regular sized) and filled them with BISCOFF!! So good. But they are just as tasty without a filling. I love the nutmeg – I think the nutmeg is what gives them that donut-y feel to them. The photos are gorgeous! They muffins look like they are glowing. Must have been a bright sunny day. :) I need to try these as mini muffins. The perfect excuse to eat 3 or 4 right in a row. I need to use my donut pan again soon. It’s been about a year!
It had been awhile since I made anything donut-ish and recently, I dusted off my pans and have been having so much fun with them again! And your muffins with biscoff sound insanely good! That’s something for full-size muffins, though. Not mini – unless one has VERY steady hands and lots of patience for filling mini pans :)
Adorable and they look delicious!
These look amazing and your photographs are fabulous too. I try to avoid doughnuts but as you say these are baked not fried and so small….. !
I keep hemming and hawing over whether or not to get a donut pan, but this will definitely suffice in the meantime! Love how simple and delightful these are with that sugary topping. Can’t wait to try these, Averie!
Don’t hem and haw over 8 or 9 bucks :) Totally worth it! Get one! Since I bought my first one, I have bought mini donut pan, micro donut pan (so small but so cute), donut hole pan, and another full size donut pan so i can make 12 at once, rather than 6 and then wait. Seriously, cheap thrills and you will love playing around! And I have a TINY urban condo kitchen, it’s so small I get claustrophobic and have no storage but it’s worth it to me to have the pans!
This looks absolutely amazing! I need to try this ASAP. I love donuts and I know they’re unhealthy, but how can I resist all the delicious goodness? I love how this is is in a smaller, compact form and can be made in 30 minutes. How awesome is that! My favorite donut are blueberry donuts from a place near Disneyland. I don’t think I’ve ever had any other donut that even competes with that one. There is only one guy making the donuts, which makes the line about 1 hour long as the least, but it’s definitely worth the wait.
Thanks for the nice comment! And a blueberry donut sounds great – and given all the great food in SoCal, if someone is willing to stand in line for at least an hour, it’s gotta be good! Ive been thinking of making BB donuts. Maybe I will :)
There’s a nearby bakery whose specialty is a donut muffin. I was super excited to go, but it was really disappointing with a dry, dense texture. Even with my previous terrible experience, I’ll give this recipe a chance since every one I’ve tried of yours has been a hit!
As for your questions, my favorite muffin recipe might be your carrot loaf recipe that I converted into muffins/cupcakes. :) I haven’t baked a donut that I loved yet, but the last time I used the pan was ages ago (before I found your blog). It’s too bad because I looove blueberry donuts. Remember that I conducted that taste test a while back? And I’m a HUGE mini food fan, even if I end up eating twice as much as normal!
If you try this one, don’t overbake and make sure to use buttermilk! And of course, the melted butter/cinn-sugar coating doesn’t hurt. Also they actually get softer on the 2nd day so if you have dried them out accidentally by overbaking, putting in a big ziplock overnight will likely re-moisten them up!
And did you ever blog about the carrot cake muffin/cupcakes? Did you do anything special to them to make them cupcakes? I know that sometimes people want more rise/lift out of their cupcakes and just curious how that batter worked for that. For me, I don’t mind dense. It means it won’t be dry :)