These mini powdered sugar donut muffins are dense cake-style donuts baked in a mini muffin pan. After baking, lightly dip the warm mini donut muffins in melted butter then dunk them in a bowl of powdered sugar. They’re surprisingly easy to make and especially fun for kids!
- 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)*
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk, at room temperature*
- 3 Tablespoons (45g) unsalted butter
- 1 cup (120g) confectioners’ sugar
- Preheat oven to 350°F (177°C). Spray mini muffin pan with cooking spray. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, beat in the egg and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. (Mixture may appear curdled– that’s ok.) Add the flour, baking powder, cinnamon, and salt. Beat on low speed and with the mixer running, slowly pour in the milk and beat on low until combined. The batter will be thick.
- Spoon batter into mini muffin wells filling 2/3 full.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean or when lightly poked, the donut muffin bounces back. Remove from the oven and cool in the muffin pan for 5 minutes.
- As the donut muffins cool, prepare the topping. Melt butter in a heatproof bowl in the microwave or melt over low heat on the stove. Pour the confectioners’ sugar in a medium bowl. Lightly dunk a muffin (they can still be warm at this point) in the melted butter. Submerge in the confectioners’ sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining donut muffins.
- Donut muffins taste best eaten on the same day. Cover leftover donuts and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
- Freezing Instructions: It’s best to freeze the donut muffins before coating in butter and confectioners’ sugar. After cooling completely, place donut muffins in a freezer-friendly container and freeze for up to 3 months. Thaw at room temperature before coating. If needed, you can freeze after coating the donut muffins but the confectioners’ sugar coating may get a little moist as they thaw.
- Flour: You can use white whole wheat flour in this recipe instead of all-purpose flour. I do not recommend using regular whole wheat flour.
- Milk: You can use any milk, dairy or non dairy, in this recipe.
- Can I Make These in a Donut Pan? Absolutely. If you have a regular donut pan, you can use this batter to make about 10 regular baked powdered sugar donuts. Fill donut pan wells 2/3 full with batter. The bake time is similar to the mini donut muffins or even a little shorter. Keep your eye on them. If the surface bounces back when lightly poked with your finger, they’re done. I also have a recipe for powdered sugar donuts in one of my cookbooks, but this version is a little cakier and yields more.
- Can I Make These in a Regular Muffin Pan? Yes, you can use a standard 12-count muffin pan for to make 10 donut muffins. Follow these instructions: Spray muffin pan with cooking spray. Do not use muffin liners because these will stick. Spoon batter to fill each muffin well. Bake at 425°F (218°C) for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake for an additional 13-17 minutes or until a toothpick inserted in the center comes out clean. Continue with the recipe above.
- Confectioners’ Sugar: Confectioners’ sugar and powdered sugar are used interchangeably in recipes and are mostly the same thing, however confectioners’ sugar typically contains a little starch to prevent it from caking. You can use either in this recipe.
Keywords: mini powdered sugar donut muffins