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Mini Powdered Sugar Donut Muffins Recipe

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!

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, just like these mini cinnamon sugar pumpkin muffins.
  • Time: Set aside about 40 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.

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!

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cuisine:
Courses:
Servings: 24
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 You’ll Need
  • 1/3 cup (5 Tablespoons; 71g)
  • 1/2 cup (100g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1 1/2 cups (190g)
  • 1 and 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (120ml)
  • 3 Tablespoons (43g)
  • 1 cup (120g)
Instructions
  1. 1
    Preheat oven to 350°F (177°C). Spray mini muffin pan with cooking spray. Set aside.
  2. 2
    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.
  3. 3
    Spoon batter into mini muffin wells filling 2/3 full.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
Keywords: cinnamon, confectioners-sugar, milk, vanilla extract
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