“Time to make the doughnuts.” Do you remember that commercial? Well in this case, it’s time to make mini powdered sugar doughnut muffins!
I love munchkin doughnuts from Dunkin’ Donuts (who doesn’t, if you’re familiar with the chain, doughnut holes for those that don’t). I especially love the ones covered with powdered sugar. Shocker, I know. For those of you who know me or have read other posts of mine, I’m kind of obsessed with powdered sugar. While I frequently by Dunkin’ coffee, I rarely treat myself to their doughnuts. They are mad tasty but they are not a friend to my waistline.
I’ve really been craving those munchkin doughnuts lately and my friend from Long Island, NY is coming up for a visit. Now I have the perfect excuse to indulge, so I’ll be indulging in these mini powdered sugar doughnut muffins. They seriously taste a lot like the powdered sugar munchkins from Dunkin’! My husband and friend agree too.
These mini muffins are seasoned to perfection with vanilla and cinnamon flavors. The powdered sugar adds sweetness to them, not mention it gives them a munchkin doughnut feel.
Mini Powdered Sugar Doughnut Muffins Recipe
(Makes 24 miniature muffins)
- 8 tablespoons (equivalent to 1 stick) butter (divided, 5 tablespoons for the mini muffins and 3 tablespoons for the coating)
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup skim milk
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- about 3/4 cup powdered sugar
Directions for the doughnut muffins:
- Preheat the oven to 400 degrees F.
- Grease 24 miniature muffin cups and set it aside.
- In a large bowl, cream 5 tablespoons of butter and the white sugar.
- Add the egg, vanilla extract, and milk and mix until combined. Set the wet ingredients aside.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Add the wet ingredients into the dry ingredients. Stir all the ingredients together using a spatula or wooden spoon until just combined.
- Evenly distribute the muffin batter into 24 miniature muffin cups. Each muffin cup should be filled about 2/3 full.
- Bake them for 11 to 12 minutes or until a tester inserted comes out clean. The edges of the mini muffins should be slightly browned.
- Let the muffins cool in the muffin tin for about 5 minutes.
- Remove the muffins from the tin and put them on a wire cooling rack.
Directions for coating them:
- Melt 3 tablespoons of butter in the microwave.
- Pour the powdered sugar into a separate bowl.
- Dip the mini muffin into the bowl of melted butter, making sure to cover the entire muffin.
- Dip the mini muffin into the bowl of powdered sugar to cover the entire muffin with sugar. I coated each mini muffin generously because I adore powdered sugar. You can lessen the amount to your liking. You may need to add more powdered sugar to your bowl. I found that I used about 1 cup total.
- Place the mini muffins back onto the cooling rack and let them set.
Store them in an air tight container at room temperature. You can also freeze them in a freezer friendly bag to save for another day.
Have you ever made muffins before? If yes, then you know how easy these will be to make them. If you haven’t made muffins before, then what are you waiting for? Maybe this recipe will convince you to start now. (Though it may not solve a muffin craving.) :)
Cream the butter and white sugar, then add the egg, vanilla extract, and milk and mix until combined. Don’t be nervous, the wet ingredients will have a liquidy consistency.
I like to whisk the dry ingredients in a separate bowl before combining them with the wet ingredients. That helps to make sure that all your dry ingredients are well mixed and you don’t end up with all your salt in one mouthful or all your baking powder in one place. Whisk together the flour, baking powder, ground cinnamon, and salt. Add the wet ingredients into the dry ingredients. Now the batter should be a thick consistency. So far it’s easy, right?
Here is the tricky part. Please do not over mix the ingredients. If you think about it, to make better muffins you actually get to be a bit lazy.
Over mixing muffin batter is bad because you will likely end up with tough muffins and that’s not tasty. I have an easy fix though. Simply stir all the ingredients together using a spatula until just combined. As soon as the dry ingredients are moist, stop mixing. The batter should look lumpy. It only takes a matter of seconds for this step and if your batter looks like you wimped out before you finished, then you’ve nailed it. I promise you it’s super duper easy to do once you know this important step to muffin baking. For this and other fun tips for baking muffins head over to my Baking Muffins 101.
Fill each mini muffin cup about 2/3 full and bake them for 11 to 12 minutes or until a tester inserted comes out clean. The edges of the mini muffins should be slightly browned.
Now here’s the fun part. Powdered sugar time! Do not skimp on the butter. It is absolutely necessary to coat the mini muffins in the melted butter if you want the powdered sugar to stick to these them. For me, the more powdered sugar the better. Use less if you like (though I really don’t understand why you would do that).
Look at all that powdered sugar! I love it! It’s definitely a bit messy though as you can see from the table in the background.
These mini muffins may look like they are only small muffins but they are actually munchkin doughnuts in disguise. Okay, so the shape isn’t exactly a munchkin, but that’s the disguise. They are so moist and cakey, more dense than the typical muffin. I think the only way I can describe their texture is that they are a cross between a traditional cake doughnut and a cake because the outside layer is actually a little chewy as though it had been deep fried. (Of course if you’ve had Dunkin’s powdered sugar munchkins then just imagine those and that’s what these are like). I almost feel guilty eating something that resembles a bite size cake…almost.
The flavor is phenomenal! I love the vanilla and cinnamon flavors. They are subtle, but somehow powerful at the same time. I can’t figure it out. All I know is that these mini muffins are flavored to perfection and it’s impossible to only eat one of them. It may also be impossible to eat less than seven of them if you ask my husband. I wonder how many of them would be equivalent to eating a doughnut. One doughnut isn’t bad, right? So I could have two or possibly three at one time and be okay?
You know what’s great about these “doughnuts”? They are not fried. Granted, they are not perfectly round shaped, but they are perfectly tasty. In fact, I’m already thinking of other popular munchkins flavors I can imitate at home with only small changes to this recipe!
Now all I need is some iced coffee from Dunkin’ Doughnuts to go along with these tasty treats and it will be a perfect start to my day.
Thank you Sally, from Sally’s Baking Addiction, for yet another awesome recipe! I wouldn’t change a thing about your recipe because it’s perfect. I’m addicted to them!
Here are some other recipes that I’ve enjoyed from Sally.