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
Preheat oven to 300 degrees F
Line a mini muffin with cupcake liners (optional)
In a bowl, mix the flour, baking powder and salt
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
Add 1/3 of the flour mixture alternating with the milk, starting and ending with the flour. Do not overmix
Whip egg whites to soft peaks
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.
Using a spoon or an ice cream scoop to fill the muffin tin 3/4 of the way full
Bake for 18-22 minutes or until tops are golden
In a saucepan, boil the sugar, syrup, and rum (optional) until sugar has dissolved. Remove from heat and add the vanilla
Mix cinnamon and sugar together in a bowl
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.
Let the donut muffins cool and the tops harden before eating, about 2 hours (trust me, it's worth it)