These simple and tasty Sugar Donut Mini Muffins are perfect for breakfast — soft, warm, and coated in sugar.
My kids and I love donuts; they’re a special breakfast treat every now and then.
When we can’t make it to the bakery, we make these easy homemade Sugar Donut Mini Muffins. They’re quick to prepare and kid-friendly, so the little ones can help with baking.
How to make Sugar Donut Mini Muffins:
Step one: Preheat the oven to 375°F (190°C). Prepare a mini muffin tin with non-stick cooking spray and set aside.
Step two: Sift together the flour and baking powder and set aside.
In a stand mixer or using a hand mixer, cream together 1/4 cup melted butter and 1/2 cup sugar. Add the cinnamon, vanilla extract, and milk, then gradually mix in the dry ingredients until combined.
Baking Directions:
Step three: Whisk the batter until smooth, then spoon or pipe it into the mini muffin tin. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 2–3 minutes before removing.
Step four: Dip each warm mini muffin into 1/2 cup melted butter, then roll in the remaining 1/2 cup sugar to coat. Serve warm and enjoy!
Freezing Sugar Donut Mini Muffins:
Freezing these mini muffins is easy. To preserve freshness, skip the butter-and-sugar coating (step four) before freezing. Apply the coating after reheating for the best flavor and texture.
- Cool the muffins completely, then place them in a freezer-safe bag or container.
- Store frozen for up to 3 months.
To reheat and finish:
- Microwave on a plate for about 30 seconds until warm.
- Or reheat in a 350°F (175°C) oven for 8–10 minutes.
- After warming, dunk each muffin in melted butter and roll in sugar as in step four.
If you try this recipe, I’d love to hear about it—leave a comment below. Share photos using the hashtag #TDOARH.
Sugar Donut Mini Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, divided and melted
- 1 cup sugar, divided
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray and set aside.
- Sift together the flour and baking powder and set aside. In a mixer, cream 1/4 cup melted butter with 1/2 cup sugar. Add cinnamon, vanilla, and milk, then slowly mix in the flour mixture.
- Whisk until the batter is smooth. Fill the mini muffin cups and bake 10–12 minutes, until a toothpick comes out clean. Cool 2–3 minutes in the pan before removing.
- Dip each warm muffin in 1/2 cup melted butter, then roll in the remaining 1/2 cup sugar to coat.
Notes
Freezing: Skip the butter-and-sugar coating before freezing. When ready to serve, reheat and then complete step four for the freshest taste.
- Cool completely, then store in a freezer bag for up to 3 months.
- Reheat in the microwave for about 30 seconds or in a 350°F (175°C) oven for 8–10 minutes, then coat with butter and sugar.