Mini Donut Muffins Rolled in Cinnamon Sugar

The Irresistible Magic of Mini Donut Muffins

Hey, friend! Isla here from BiteTide. Let’s talk about one of life’s simple, glorious pleasures: that moment you bite into a warm, sugar-dusted donut hole. That little puff of cinnamon-scented air, the tender crumb, the way it just melts in your mouth… pure happiness, right? Now, what if I told you that you could capture all that joy without ever heating a pot of oil, dealing with yeast, or venturing beyond your basic muffin tin?

These Mini Donut Muffins are my absolute go-to when a sugar craving hits like a tidal wave. They’re the beautiful, delicious lovechild of a classic muffin and an old-fashioned cake donut. We’re whipping up a simple, fluffy batter, baking it into adorable mini mounds, and then—this is the best part—giving them a luxurious roll in melted butter and a sparkly coat of cinnamon sugar. The result? A treat that tastes like it came from a fancy bakery but is so incredibly easy, you can whip them up on a sleepy Sunday morning before your first cup of coffee is even finished.

So, tie on your favorite apron, put on some feel-good music, and let’s bake a batch of these little bites of sunshine together. I promise, your kitchen is about to smell incredible, and you’re about to feel like a total rockstar chef.

Mini Donut Muffins Rolled in Cinnamon Sugar

---

• Author: islamerrick
• Total Time: 25 min
• Yield: ~24 mini muffins

Print Recipe

Pin Recipe

Description

All the joy of a classic donut hole packed into a warm, buttery muffin. These bite-sized treats are soft, fluffy, and rolled in a sparkly cinnamon-sugar coat that’s downright addictive. Whether for breakfast, brunch, or an anytime snack—these muffin-donuts hit the sweet spot.

---

Ingredients

Scale 1x2x3x

For the Muffins:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1/2 cup milk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

For the Cinnamon Sugar Coating:

1/4 cup melted butter

1/2 cup granulated sugar

1 tbsp ground cinnamon

---

Instructions

Preheat oven to 350°F (175°C) and grease a mini muffin tin.

Cream butter and sugar in a bowl until light and fluffy. Beat in egg, milk, and vanilla.

In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture.

Spoon batter into muffin cups, filling 3/4 full.

Bake 12–15 minutes or until lightly golden and a toothpick comes out clean.

Let cool slightly, then roll each muffin in melted butter and toss in cinnamon sugar until fully coated.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dessert

Nutrition

• Calories: 85
• Fat: 5g
• Carbohydrates: 10g
• Protein: 1g

Grandma Moira’s Sugar-Dusted Wisdom

This recipe always takes me right back to my grandma’s kitchen. My Grandma Moira was a force of nature—a woman who believed a little butter and sugar could solve most of life’s problems. She didn’t have time for fussy pastries, but she always made time for magic.

I remember one rainy afternoon, I was about seven years old, sulking because our trip to the beach was canceled. Grandma just smiled, wiped my tears with her flour-dusted thumb, and said, “Well, if we can’t go to the waves, we’ll just have to make our own tide right here.” She pulled out her old, speckled blue mixing bowl and let me cream the butter and sugar with her hands guiding mine. She taught me that the secret wasn’t just in the recipe, but in the rhythm of stirring and the joy of sharing. When we pulled those warm, golden puffs from the oven and rolled them in that cinnamon sugar, it was like rolling them in glitter. That first bite, shared with her at the Formica countertop, was more than a snack. It was a lesson in turning disappointment into something sweet. Every time I make these, I feel like she’s right there with me, and I hope they bring a little of that magic to your kitchen, too.

Gathering Your Flavor Crew

Here’s everything you need to make these little bites of heaven. The beauty of this recipe is in its simplicity—you probably have most of this in your pantry right now!

For the Muffins:

• 1/2 cup unsalted butter, softened – This is our flavor foundation! Unsalted lets us control the salt level. Chef’s Tip: If you only have salted, just omit the extra salt in the dry ingredients. For a dairy-free swap, a good vegan butter works beautifully.
• 1/2 cup granulated sugar – Sweetness and helps create that light, fluffy texture when creamed with the butter.
• 1 large egg – Our binding agent, bringing everything together. For an egg-free version, a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) is a great substitute.
• 1/2 cup milk – Whole milk will give you the richest texture, but any milk you have on hand—even almond or oat—will work perfectly here.
• 1 tsp vanilla extract – The flavor enhancer! Don’t skip it. A little almond extract (1/4 tsp) would be a lovely addition too.
• 1 1/2 cups all-purpose flour – The structure of our muffins. For a slightly lighter texture, you can swap in 1/2 cup cake flour for 1/2 cup of the AP flour.
• 1 1/2 tsp baking powder – Our leavening hero! This is what gives the muffins their lift and puff. Make sure it’s fresh for the best results.
• 1/4 tsp salt – The balancing act! Salt makes the sweet flavors pop and cuts through the richness.

For the Cinnamon Sugar Coating:

• 1/4 cup melted butter – This is what helps the sugary goodness stick and adds an extra layer of decadent flavor.
• 1/2 cup granulated sugar – We’re creating that classic, sparkly donut crunch.
• 1 tbsp ground cinnamon – Warm, cozy, and non-negotiable! Feel free to adjust this ratio to your taste—more cinnamon is always a good idea in my book.

Let’s Get Baking: Your Foolproof Guide

Ready to make some magic? Follow these steps, and you’ll be a donut muffin pro in no time. I’ve sprinkled in all my best chef hacks to ensure your success!

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Now, grab your mini muffin tin and give it a really good coat of non-stick spray or butter. These little guys like to stick, so don’t be shy! Chef’s Hack: If you don’t have a mini muffin tin, you can use a regular muffin tin—just increase the bake time by 5-7 minutes. They’ll be bigger, but just as delicious.
2. Cream the Good Stuff. In a medium bowl, beat the softened butter and 1/2 cup sugar together with a hand mixer (or a stand mixer with the paddle attachment) for a good 1-2 minutes. You want it to be light, pale, and fluffy. This step incorporates air, which is key for a tender texture. Chef’s Hack: If your butter isn’t quite soft, cut it into chunks and beat it alone for 30 seconds before adding the sugar. It’ll soften up faster!
3. Combine the Wet Team. Beat the egg into the butter-sugar mixture until it’s fully incorporated. Then, pour in the milk and vanilla extract and mix until just combined. It might look a little curdled at this point—that’s totally normal! Don’t panic.
4. Whisk the Dry Team. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures our leavening agents are evenly distributed so every muffin rises perfectly.
5. Bring It All Together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the flour just disappears. Chef’s Golden Rule: DO NOT overmix! A few lumps in the batter are absolutely fine. Overmixing leads to tough, dense muffins, and we want clouds of joy.
6. Fill ‘Er Up. Spoon the batter into your prepared muffin cups, filling each one about 3/4 of the way full. I like to use a small cookie scoop for this—it’s less messy and gives you perfectly even muffins. You should get about 24 mini muffins.
7. Bake to Golden Perfection. Pop the tin into your preheated oven and bake for 12-15 minutes. They’re done when the tops are lightly springy to the touch and a toothpick inserted into the center comes out clean. Keep a close eye after the 12-minute mark—they can go from perfect to overdone quickly!
8. The Coating Station. While the muffins are baking, set up your coating assembly line. Melt the 1/4 cup of butter in one small bowl. In another, whisk together the 1/2 cup sugar and tablespoon of cinnamon. As soon as the muffins are out of the oven, let them cool in the pan for just 2-3 minutes—they need to be cool enough to handle but still warm for the coating to adhere best. Working one at a time, roll each warm muffin in the melted butter, then toss it in the cinnamon sugar bowl until it’s completely coated. Place it on a wire rack. Pro tip: Use one fork to dip in the butter and another to roll in the sugar to keep your fingers somewhat clean!

How to Serve These Sunny Little Bites

Okay, the hard part is over (wait, was any of that actually hard? Nope!). Now for the fun part: serving. Pile these warm, sugar-coated gems high on a rustic wooden board or in a cheerful basket lined with a checkered napkin. They are perfect all on their own, but if you want to take them to the next level, offer a small bowl of warm vanilla glaze or chocolate sauce for dipping. They are the undisputed star of any brunch spread, the perfect packed lunch surprise, and the ultimate “I-made-you-something” gift for a neighbor. Honestly, just try to make it to the serving plate without eating three straight from the cooling rack. I dare you.

Ride the Flavor Wave: Creative Twists!

Once you’ve mastered the classic, the flavor world is your oyster! Here are a few of my favorite ways to mix things up:

• Lemon Blueberry Bliss: Add the zest of one lemon to the batter and fold in 1/2 cup of fresh blueberries. For the coating, mix the sugar with 1 tsp of lemon zest instead of cinnamon.
• Chocolate Chocolate Everything: Replace 1/4 cup of the flour with 1/4 cup of unsweetened cocoa powder. Fold in 1/2 cup of chocolate chips. Roll in plain sugar or a mix of sugar and cocoa powder.
• Apple Spice: Fold 3/4 cup of finely chopped apple (like Granny Smith) and 1/2 tsp of nutmeg into the batter. Roll in a cinnamon-sugar mix as usual for the ultimate fall vibe.
• Funfetti Party: Fold 1/4 cup of rainbow sprinkles into the batter. After coating in butter, roll in vanilla sugar (just sugar + a scraped vanilla bean pod or 1 tsp vanilla powder) for a birthday celebration in every bite.
• Glazed & Confused: Skip the cinnamon sugar roll and instead, dip the cooled muffins in a simple glaze made from 1 cup powdered sugar + 2-3 tbsp milk. Let them set on a wire rack.

From My Kitchen to Yours: Chef’s Notes

This recipe has been a living, evolving thing in my kitchen for years. It started as a scribbled note from my grandma and has been tweaked and perfected through countless batches, many happy mistakes, and a few near-disasters (like the time I mistook salt for sugar… we don’t talk about that).

A few final thoughts: These muffins are truly best served the day they are made, especially when still slightly warm. That cinnamon sugar coating is at its peak crunch then. If you do have leftovers (a rare occurrence in my house!), store them in an airtight container at room temperature for a day. The sugar will soften and soak in, making them more like a teacake—which is also delicious, just different!

Most importantly, have fun with it. Let the kids help roll them. Double the batch for a party. Make a mess. That’s what a happy kitchen is all about. This recipe is your canvas now—paint it with your favorite flavors.

Your Questions, Answered!

Let’s tackle some common questions to make sure your donut muffin journey is smooth sailing.

• Q: Can I make these ahead of time?
  A: You can! The batter can be made, covered, and refrigerated overnight. Just give it a quick stir in the morning and bake as directed. You can also bake the muffins (without coating) a day ahead. Store them airtight, then gently warm them in a 300°F oven for 5 minutes before coating them in butter and sugar. This revives them perfectly!
• Q: My muffins turned out dense. What happened?
  A: The most common culprit is overmixing the batter. Remember, mix until the flour *just* disappears. The second culprit could be old baking powder. If yours has been in the pantry for a while, it might be time to replace it!
• Q: The cinnamon sugar isn’t sticking well. Help!
  A: This usually means the muffins were too cool when you rolled them. The butter needs a warm surface to cling to. Make sure you’re rolling them while they’re still quite warm to the touch. Also, don’t skimp on the butter dip—a good, full dunk is key!
• Q: Can I freeze these?
  A: Absolutely! Freeze the uncoated, baked muffins on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months. Thaw and warm them slightly before coating. I don’t recommend freezing them after they’re coated, as the sugar will become very wet and messy.

Quick Bite-Sized Info

Prep time: 10 min | Cook time: 15 min | Total: 25 min | Makes: ~24 mini muffins
Per Muffin: ~85 cal | 5g fat | 10g carbs | 1g protein