These delicate Cinnamon Sugar Mini Donut Muffins have a moist soft crumb with a crunchy cinnamon-sugar topping. Perfect to serve with coffee or breakfast
Melt-In-Your Mouth Cinnamon Sugar Mini Donut Muffins
Of all the recipes I have in this blog, these guys have been the hardest to name!
Honestly, I had no idea what to call them: muffins, cupcakes, mini cakes, cake donuts? – I had to settle for Cinnamon Sugar Mini Donut Muffins.
When I grew up they were called “Cinamones” we didn’t question what they were, we just knew that it was like eating heaven.
They used to make them all the time at my friend Alexandra’s house. I loved them and asked her mom for the recipe.
It has been years since I baked them, but now that I’ve been home during the Covid-19 Pandemic, my baking game has been on. I dug into my old cookbook and found my beloved cinamones. Made 2 times in 7 weeks.
My 12 year old learned how to make them as well and this particular batch you see in the pictures was all made by her.
You can make them in a regular-sized muffin pan and use cupcake paper liners to present them (which is the way I used to eat them as a child). The only difference is that baking time will be a bit longer.
I chose to make them into mini muffins because they look so darn cute.
What makes these Donut Muffins apart from other recipes is the crumb. It’s so delicate, and as soon as you take a bite they just melt in your mouth.
The top is made by dipping the hot muffins into a sugar syrup before coating with the cinnamon sugar. I do it twice to create a thicker coat. When it dries up, it creates this wonderful crunchy texture that pairs so beautifully with the soft bottom.
I hope you can try these delicious Cinnamon Sugar Mini Donut Muffins at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
These delicate Cinnamon Sugar Mini Donut Muffins have a moist soft crumb with a crunchy cinnamon-sugar topping. Perfect to serve with coffee or breakfast
- 275 grams Unsalted Butter softened
- 325 grams Sugar
- 325 grams All Purpose Flour
- 4 Large Eggs separated
- 1 cup Milk
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Vanilla Extract
- 300 grams Sugar
- 1 cup Water
- 1/3 cup Rum optional
- 1 teaspoon Vanilla Extract
- 300 grams Sugar
- 1/4 cup Cinnamon
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Preheat oven to 300 degrees F
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Line a mini muffin with cupcake liners (optional)
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In a bowl, mix the flour, baking powder and salt
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Using the paddle attachment of your mixer, mix the butter and sugar for 3-4 minutes until creamy. Add the yolks and vanilla and mix
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Add 1/3 of the flour mixture alternating with the milk, starting and ending with the flour. Do not overmix
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Whip egg whites to soft peaks
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Carefully fold in 1/3 of the whipped egg whites into the batter using a spatula. It is important that you do this step carefully to avoid deflating the egg whites. Repeat with the rest of the egg whites.
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Using a spoon or an ice cream scoop to fill the muffin tin 3/4 of the way full
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Bake for 18-22 minutes or until tops are golden
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In a saucepan, boil the sugar, syrup, and rum (optional) until sugar has dissolved. Remove from heat and add the vanilla
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Mix cinnamon and sugar together in a bowl
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As soon as the muffins are out of the oven, dip them in the syrup and then in the cinnamon sugar mixture. When as you finish with the last one, repeat this step again so each muffin gets dipped twice.
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Let the donut muffins cool and the tops harden before eating, about 2 hours (trust me, it's worth it)
You may also like:
Blueberry Muffins
Chocolate Glazed Baked Donuts
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