Description
Easy, delicious, and with a light, fluffy texture, these Mini Powdered Sugar Donut Muffins are the perfect bite-sized treat! These little muffins are simple to make and have that irresistible classic powdered sugar coating.
Ingredients
Scale
- 1/3 cup (5 tablespoons; 71g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour, spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk, at room temperature
For the Coating:
- 3 tablespoons (43g) unsalted butter, melted
- 1 cup (120g) confectioners’ sugar
Instructions
- Preheat your oven to 350°F (177°C) and spray a mini muffin pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar on high speed until light and creamy (about 2 minutes). Add the egg and vanilla extract and beat until fully combined.
- In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix on low speed until just combined. The batter will be thick.
- Spoon the batter into the mini muffin pan, filling each well about ⅔ full.
- Bake the muffins for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes.
- While the muffins cool, melt 3 tablespoons of butter in a heatproof bowl. In another bowl, add the confectioners’ sugar.
- Dip each muffin in the melted butter, then roll in the confectioners’ sugar until fully coated. Place the coated muffins on a cooling rack.
- Serve immediately or store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 1 week.
Notes
- For best results, serve these muffins on the same day they are baked, as the powdered sugar is fluffiest when fresh.
- You can store leftover muffins in the refrigerator for up to 1 week, but they are best enjoyed fresh!
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes