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!
This recipe was originally published in 2013 and continues to be a favorite when we’re looking for a fun breakfast treat!
Do you make doughnuts at home? If you’re a homemade donut beginner, this recipe is a wonderful starting point because you don’t need to fry them and you don’t need a special donut pan. If you have a donut pan and are looking for more recipes, try these baked cinnamon sugar donuts or these baked maple glazed donuts. And if you’re looking for a fried doughnut recipe, I encourage you to try these homemade glazed doughnuts made with a soft and buttery yeasted dough.
Mini Powdered Sugar Donut Muffin Details
- Flavor: Lightly spiced with cinnamon and flavored with vanilla, these two-bite muffins are buttery and sweet like most traditional cake-style donuts.
- Texture: Unlike light and airy yeasted donuts, these baked donut muffins are cakey and slightly dense and definitely require a cup of coffee or milk to help wash it all down!
- Ease: Preparing the batter is a breeze—it comes together in just 1 bowl and an electric mixer makes the process even more effortless. Spoon the batter into a greased mini muffin pan and after the muffins have slightly cooled, dip in butter and powdered sugar. Because of its ease, this recipe most definitely fits under the beginner baking recipes category.
- Time: Set aside about 45 minutes to make this fun breakfast treat.
Overview: How to Make Mini Powdered Sugar Donut Muffins
Like my favorite infinitely adaptable muffin recipe, these mini donut muffins have a creamed butter and sugar base for the batter. Let me walk you through the steps so you know what to expect when it’s your turn to try the recipe. The full printable recipe is below.
- Preheat the oven. You’ll also need to prepare your mini muffin pan by greasing it. If you’re shopping for a mini muffin pan, I use and love (affiliate links) this one and this one. (Bonus: You can use it to make chocolate donut holes, too!)
- Make the batter. You need 9 basic baking ingredients including butter, granulated sugar, egg, vanilla, flour, baking powder, cinnamon, salt, and milk. Feel free to use white whole wheat flour instead of all-purpose (not regular whole wheat because that makes the donuts too heavy). And you can really use any milk such as dairy or nondairy like almond, soy, or oat.
- Spoon batter into pan. Use a regular spoon to transfer batter into each greased muffin well. By filling each only about 2/3 full with batter, you’ll get 24 mini donut muffins.
- Bake. Since they’re so small, the mini donut muffins cook pretty quickly. Keep a close eye on them after 11 minutes and once a toothpick inserted into the center comes out clean, they’re done. Mine usually take 13 minutes.
- Coat them. As the muffins slightly cool, get your topping ready. Each muffin gets a quick dip in melted butter then a heavy dunk in powdered sugar. Use a medium bowl for the powdered sugar because this step can get messy in a small bowl. For an extra sprinkle, use a (affiliate link) fine mesh sieve to dust more powdered sugar on each. If you love cinnamon coated donuts, add 1 teaspoon cinnamon to the powdered sugar.
Expect a thick batter:
Are These Donuts or Are These Muffins?
Both. I guess we could call them Monuts or Duffins. Ha! Whatever you call them, you can enjoy two breakfast recipe favorites by making cake-style donuts in a mini muffin pan.
Can I Make These in a Donut Pan?
Absolutely. If you have a donut pan, you can use this batter to make about 10 regular baked powdered sugar donuts. 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. While this recipe instructs bakers to use a mini muffin pan, you can certainly use a standard 12-count muffin pan for larger donut muffins instead. This batter is similar to these Nutella cinnamon sugar muffins, so the baking instructions are the same. But I encourage you to use a mini muffin pan because the small size means every bite has plenty of powdered sugar coating!
Mini Powdered Sugar Donut Muffins
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 mini muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
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!
Ingredients
- 1/3 cup (5 Tablespoons; 71g) 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 (spooned & 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*
Coating
- 3 Tablespoons (43g) unsalted butter
- 1 cup (120g) confectioners’ sugar
Instructions
- 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 silicone 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.Â
- 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.
Notes
- 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.Â
- Special Tools (affiliate links):Â Mini Muffin Pan (like this one or this one) | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
- 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.
What is the consistency supposed to be on these? I made them and they tasted GREAT but were really soft. Just want to make sure I am getting the full experience!
Hi Katie, Unlike light and airy yeasted donuts, these baked donut muffins are cakey and slightly dense. We’re glad you enjoyed them!
Can I use the ‘Reverse Creaming’ method on this recipe or will it be too fluffy for a donut
(I like the dense cake-like texture for donuts )
Thank you
Hi Meg, I don’t find that necessary for these. The end result may be too soft and fluffy, but I have not tested it to be certain.
Hi Sally, can I use paper liners for these ?
Hi Brenda, that should be fine!
This recipe was a huge hit with my family!
I literally sgned up just to rite this review!! I mean, SBR is mo GO TO Site for ALL my baking needs…But this last minute dish is next level!! First of ALL, you have everything in your pantry! Second when you have to be at a event at 6:00PM and it’s 5:14, it is absolutely possible. This recipe is so easy to mix together and it is so GOOD!!! I had so many complements. Everyone thought they were Mexican Wedding Cookies and then they would bite in and be blown away by the flavor and the texture! Mouths full of Muffnuts (thats what were calling them)”WHAAAAT is THIS?!?!?” I think I shared the link 6 times last night. Definitely a success. and so yummy!!
PS: although not pretty the next day- they are still DELICIOUS!!
I can’t wait to try this! I have one question first though. You mentioned that the donuts could be a bit more dense by using white whole wheat flour. Would regular bread flour (or half-and-half with AP flour work as well? Thanks so much!!
Hi Ann, somehow I missed your question! You can use bread flour here, though I haven’t personally tested it. (I can’t see why it wouldn’t work!) You could also mix it with some all-purpose flour, yes.
No problem! I made them as per the recipe itself–and they were WONDERFUL. The family loved them–so much so, that I’ve already made them again! No need to be any denser, in my opinion. Thanks so much.