When I was younger I grew up in the Boston area and was very familiar with the irresistible allure of a certain place called “Dunkin’ Donuts”.  Of course, as a kid, the freshly brewed coffee was not the enticement (although I do remember being quite fond of the smell). Rather, a few of the assorted mini donut holes were the anticipated treat.

As an adult, I have to admit, the thought of eating a donut does not readily come to mind as a preferable treat. At least that is the case after I eat one. The moments leading up to the yummy taste is usually pretty much OK with me. But, it is the lingering “I just ate a donut” feeling that somehow sits in my stomach for the rest of the morning that I am not a huge fan of. So…what’s a girl to do????

Solution: Make a lighter, yummier, non-tummy-stick-feeling version of donut muffins!

I love these mini muffins and of course they take no time to make (or eat). My favorite donut holes were always the cinnamon/sugar kind and so these are pretty much the same except baked and with only a few easy (and lower fat) ingredients. There are not even eggs in this one!

Now, on a completely unrelated note (and even possibly more awesome than donut muffins)…I have a little bragging to do.

Last weekend, Jason and I had the opportunity to do a photo shoot in downtown KC of my little brother and his girlfriend. We had a lot of fun running around (even in the 90 degree weather!) and getting to capture some pretty fun (and very cute) pictures of them.

So, as you can see, I have a lot of bragging to do. Kara and David did a great job walking all over the place with us and being up beat and awesome the whole time!

To see the rest of the photo shoot, head on over to my husband’s site: Deviantmonk.com!!

And while you are viewing the photos, start making a batch of these donut muffins to munch on. :)

Mini Donut Muffins

Ingredients:

  • 1 cup white sugar, divided
  • 1/2 cup butter or margarine, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup low-fat milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon

Method:

  1. Preheat oven to 375 degrees and prep a 24 mini muffin pan.
  2. In a large mixing bowl, add in 1/2 cup white sugar, 1/4 cup melted butter, and 1/2 teaspoon nutmeg and mix. Add in 1/2 cup milk and mix a few more times. Then slowly add in the dry ingredients (1 tsp. baking powder and 1 cup flour).
  3. Pour batter until half full in muffin pan holes. Place in preheated oven and bake for 15-18 minutes.
  4. While the muffins are baking, get out 2 more bowls. In the first one, melt the remaining 1/4 cup of butter and set aside. In the second bowl, mix together remaining sugar (1/2 cup) and ground cinnamon and set next to the melted butter to create an assembly line.
  5. Remove muffins from oven when an inserted toothpick comes clean. Remove muffins from tin and start assembly line by dipping muffins into melted butter and then coating with the cinnamon/sugar mixture. Serve immediately or store in an air-tight container.

Source: AllRecipes.com’s Donut Muffins recipe.

10 Responses to “Mini Donut Muffins”

  1. Your pictures are wonderful!! I love these muffins, they are the only way I allow myself to eat donuts! :)

  2. Tres Bella says:

    The small bites for donuts are great. Love the pics – although I am biased.:)

  3. Laura says:

    Cute photos! Those donuts were delcious. I love how it is just a bite. Thanks for sharing the recipe.

  4. Ashley says:

    Just stopping by from Lawrence, KS :) I am getting ready to bake up this delicious recipe, so thank you for sharing – I love the photos.

  5. Krissu says:

    Love your pics, absolutely fabulous!!

    Also love the cake stand! What brand is it and do you remember where you got it from? Any links to online shops? Would love to add it to my collection, it’s too adorable :)

  6. Christy Hazen says:

    hello lovely-
    Just wondering if there was a mistype somewhere. The ingredients say 1 cup sugar, then 1/2 c for mixing with butter and nutmeg, then 1/4 to mix with cinnamon. I’m guessing it was suppose to be 1/2 c with the cinnamon, but just wanted to make sure!

  7. Alicia says:

    Hi!

    This recipe was amazing! I was wondering if it is possible to substitute the milk for sour cream to mimic a sour cream donut. Would it make the muffins too dense?

    Thank you again for the wonderful recipe!

  8. Stephanie says:

    THANK YOU!!!!!!!!!!!!!! These are divine!!!

    I made them with a gluten free flour blend, almond milk, and margarine since we have loads of food sensitivities. They are so amazing! I haven’t had donuts in years and my kids (elementary age) have never had them thanks to allergies.

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