Perfect Donut Muffins

5 from 5 votes

These Perfect Donut Muffins are irresistibly soft, sugar-coated little bites that taste like a cross between a muffin and a classic sugar donut.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: Easy, Quick

Servings: muffins

Calories: 150kcal

Equipment

Muffin Tin
Mixing Bowl

Ingredients

Ingredients for Muffins

1/2 cup white sugar
1/4 cup butter, melted (for the batter)
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

Ingredients for Coating

1/4 cup butter, melted (for coating)
1/2 cup white sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Instructions

Preheat your oven to 375°F (190°C). Grease 24 mini-muffin cups or line them with mini paper liners.
In a large bowl, beat together the 1/2 cup white sugar and 1/4 cup melted butter until light and fluffy. Add the 3/4 teaspoon ground nutmeg, 1/2 cup milk, 1 teaspoon baking powder, and 1 cup all-purpose flour. Mix until just combined; do not overmix.
Fill each mini-muffin cup about halfway with the batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
In a small bowl, combine the 1/2 cup white sugar (for coating) and 1 teaspoon ground cinnamon. In another bowl, melt the 1/4 cup butter (for coating).
While the muffins are still warm, dip each one in the melted butter, then roll in the cinnamon-sugar mixture until thoroughly coated. Place the coated muffins on a wire rack to cool.

Notes

Store in an airtight container for up to 2 days at room temperature. For extended freshness, refrigerate in a sealed container for up to 5 days; bring to room temperature or warm briefly before serving.

Nutrition