Day 37: Mini Donut Muffins with Cinnamon Sugar!

DAY 37 is brought to you by, the lovely Christina of the Sweet Lavender Bake Shoppe blog. It’s time to start baking:

Mini Donut Muffins with Cinnamon Sugar

Makes about 2- 3 dozen

Recipe adapted from here

For the donut muffins:

• 3 cups all purpose flour
• 2 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 3/4 cup whole milk, room temperature
• 2 tablespoons buttermilk, room temperature
• 1/2 teaspoon vanilla extract
• 10 tablespoons unsalted butter, room temperature
• 3/4 cup + 2 tablespoons vanilla sugar
• 2 large eggs, room temperature

For the cinnamon sugar coating:

• 1 cup vanilla sugar
• 1 1/2 tablespoon ground cinnamon
• 8 tablespoons unsalted butter, melted and very slightly cooled

To make the donut muffins:

1. Preheat your oven to 375*F. Grease and lightly flour two mini muffin tins. Get out a bowl and sift together the flour, baking powder, salt, baking soda, nutmeg and cinnamon. In a separate bowl, whisk together the milk, buttermilk, and vanilla extract. Set aside.

2. In the bowl of your electric mixer (fitted with your paddle attachment), beat the butter and sugar until light and fluffy (also called “creaming”). This will take about 5 minutes. Next, mix in the eggs, one at a time, scraping down the side of the bowl after each addition. Mix until just combined.

3. With the mixer on low, mix in 1/3 of the dry ingredients followed by 1/3 of the milk mixture. Scrape down bowl. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Be careful to not overmix. You don’t want dense donut muffins!

4. Fill your greased/floured muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15 to 20 minutes. 

5. Let the muffins cool in the pan for 5 minutes and then remove the from the tins.

To coat the muffins with cinnamon sugar:

1. Combine the vanilla sugar and cinnamon in a bowl. 

2. Roll each muffin into the melted butter making sure to coat all sides. Then sprinkle generously with cinnamon sugar.

Set out and eat eat eat! 

You’ll want to make a lot of these. Seriously. They’re amaz-z-z-z-z-zing.

– Christina, Sweet Lavender Bake Shoppe

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A very big THANK you to Christina for sharing this fantastic DIY. Please, be sure to give her blog home a visit.

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