After taking last weekend off, it felt really good being in the kitchen today. I actually missed dirty dishes. Ha! Yeah right. What was first on the menu? Why, donuts of course! Oh and cupcakes. More on those later.
Like a giddy little kid on Christmas morning, I hopped out of bed to make a batch of my Nutella Stuffed Cinnamon Sugar Muffins today. As I began creaming the butter and sugar together for the batter, I realized that I forgot a very imperative ingredient at the store last night. Nutella! I know. I KNOW! I’m so ashamed. Duh Sally.
So I did what any normal person would do. I made teeny tiny powdered sugar donut muffins instead.
I simply love powdered sugar donuts. Filled with raspberry jam, chocolate cream, or simply plain – I can never say no to those snowy covered donuts staring at me behind the counter. Today’s mini donut muffins are not filled with anything, but they come with a lot of sweet flavor and cakey texture. I call them donut muffins because they taste like dense cakey bite-sized donuts. We can even just go ahead and call them munchkins.
The donut muffins are made with white-whole wheat flour, are incredibly soft, and very moist thanks to the creamed butter and milk in the batter. How did they come together? Let’s find out.
First, I creamed 5 Tablespoons of butter with 1/2 cup of sugar with a handheld electric mixer. You will use the other 3 Tablespoons from the stick of butter for the powdered sugar coating. No worries there! I chose butter as the fat in this recipe because I wanted its rich flavor in the baked donut muffins, as opposed to using a neutral tasting oil.
To the creamed butter and sugar, add 1 egg, vanilla extract, and milk. I used vanilla almond milk in today’s donut muffins, but cow’s milk, soy milk, or rice milk will be just fine. Put your electric mixer down and manually stir in your dry ingredients to the same bowl.
We’re using flour, baking powder, cinnamon, and a touch of salt as the dry ingredients. I was going to leave the cinnamon out, but I just love adding it to my baked goods. And it does not overpower the batter at all. In fact, I truly feel the cinnamon in the batter made these donut muffins taste even better than any powdered sugar donut I’ve ever tasted. Don’t leave out the cinnamon!
The batter will be quite thick once everything is mixed together. Try not to overmix everything, as overmixing will lead to dry, crumbly, dense, and hard muffins. I’d rather eat a green bean covered in powered sugar than a dry, hard muffin.
Bake the donut muffins in a mini-muffin pan. Or even as regular standard size muffins. I got 20 mini little munchkins out of this recipe, perfect to enjoy a few myself and share the rest.
The donut muffins are quite quick in the oven – taking only about 11-12 minutes at 400F. Be sure to watch them closely before or around the 11 minute mark. When they begin to brown around the edges, they are done.
As the mini muffins cool, get everything together for the coating. And when I say everything, I mean melted butter and powdered sugar. Easy peasy. About 3/4 cup of powdered sugar and 3 Tablespoons of melted butter will do the trick.
Submerge the muffins into the melted butter then plop them into the powdered sugar. Coat the muffins all the way around. A little bit of powdered sugar does NOT go a long way – you really want to coat each one fairly well. Use more powdered sugar or melted butter if you need to.
Enjoy the little munchkins with your little munchkins. Or in my case, plopped on the couch in my jammies with a cup of coffee. I love lazy mornings. And there is everything “lazy” about these donut muffins. They are SO effortless to make!
I think I found my new favorite breakfast – and I’m pretty sure you’re going to flip for these as well. You could even add cinnamon to the powdered sugar to make them cinnamon/sugar coated. Ahh! Why didn’t I do that? Next time. Because there will be a next time. Maybe tomorrow when these are all gone.
PS: bite-sized treats are more fun to eat. FACT.
makes 18-20 mini muffins
- 1/3 cup (5 Tablespoons) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (cow's milk, soy milk, almond, or rice are fine)
- 1 and 1/2 cups white whole wheat flour (or all-purpose flour)
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 Tablespoons unsalted butter
- 3/4 cup powdered sugar
- Preheat oven to 400F. Spray mini muffin pan with cooking spray and set aside.
- In a large bowl using a handheld or stand mixer, cream 1/3 cup butter and granulated sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, and salt by hand. DO NOT overmix – stir until just combined.
- Spoon batter into prepared muffin tin - about 2/3 of the way full. I got exactly 20 mini muffins from the batter. Fill the empty muffin tins halfway with water for even baking.
- Bake for 11-12 minutes, watching the muffins closely. They are done when the edges begin to brown and the centers are set. Allow muffins to cool for about 5 minutes.
- While the muffins are cooling, prepare the topping. Melt 3 Tablespoons of butter for about 30 seconds in a small bowl in the microwave. Stir and stick back in microwave if not fully melted. Pour the powdered sugar in a separate small bowl. Fully submerge each muffin into the melted butter and then into the powdered sugar. Coat all sides generously and evenly with powdered sugar. Use more melted butter or powdered sugar if needed. Set upright on cooling rack. Donut muffins taste best eaten on the same day. They will stay fresh in an airtight container for up to 1 week.
Recipe source: my Nutella Stuffed Cinnamon Sugar Muffins
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Bet you’re wondering about those Nutella Stuffed Cinnamon- Sugar Muffins, huh? Well if you’re new around here – you MUST check them out.
Do you like bite-sized treats? I obviously do. Here are some of my favorite little guys: