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.
- 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. 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 actually just like 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!
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 generously in confectioners’ sugar.
- 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 all-purpose flour or white whole wheat 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 (dairy or non dairy)
Topping
- 3 Tablespoons unsalted butter
- 1 cup (120g) confectioners’ sugar
- Preheat oven to 350°F (177°C). Grease a 24-count mini muffin pan (nonstick spray recommended). Do not use liners for this recipe because the baked muffins stick to the liners. 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. Turn the mixer on low speed and as it runs, slowly pour in the milk. After all of the milk has been added, beat until combined. Do not overmix. The batter will be thick.
- Spoon batter into prepared muffin pan filling each well about 2/3 full.
- Bake for 12-14 minutes or until a toothpick inserted in the center of one muffin comes out clean. Remove from the oven and cool in the pan for 5 minutes as you prepare the topping.
- For the topping: Melt butter in a small bowl in the microwave. Pour the confectioners’ sugar in a separate medium bowl. Lightly dip the top and bottom of each slightly warm mini donut muffin into the melted butter, then roll in the confectioners’ sugar to heavily coat all sides.
- Cover leftover donut muffins and store at room temperature for 1 day or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: If you’d like to freeze the donut muffins, it’s best to freeze them before coating with butter and confectioners’ sugar. Cool mini donut muffins completely, then freeze in a freezer-friendly container. Thaw at room temperature and then continue with step 5.
- Powdered Sugar/Confectioners’ Sugar: Though confectioners’ sugar and powdered sugar are used interchangeably in baking, confectioners’ sugar usually contains a starch to prevent it from caking in the package. Your bag of powdered sugar may also say icing sugar or 10x sugar. It’s all the same and can be used in this recipe instead of confectioners’ sugar.
- 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. The bake time is about 10 minutes.
- 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 9-10 larger donut muffins instead. Fill each greased muffin well 3/4 full. 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 until batter is set. Cool muffins in the pan for about 5 minutes and then continue with step 5.
Keywords: powdered sugar donut muffins, powdered sugar muffins
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