Is it a doughnut or is it a muffin? Truth be told, they are so delicious it doesn’t matter! Fluffy sweet muffins that taste like donuts, but are baked, not fried.
I really hate rainy days, which is kind of a problem since I live in Florida. To be fair, I don’t hate rainy days occasionally…but this is the wet season in Florida and it has rained every day.
It’s not unusual for a Florida afternoon Summer shower, but those would be welcomed compared to the terrible thunderstorms we have been getting this Summer.
We get woken up at night to the booming of thunder and wake up and find the streets flooded. I go for a morning walk with Brody and it will start pouring before we get home.
And it’s a joke at this point to even consider washing your car! Just keep the water spots and the dirty tires — it’s all the style this year!
The news even said that this is one of the wettest summers on record for Florida.
All the bugs (ants, roaches, beetles and more) are trying to get inside to take cover.
Last week I even found a foot long chicken snake in my kitchen!!
So please Florida weather gods, I’m asking for a break.
Can we go back to those 20 minute showers? I can’t take much more of this.
Since my ‘sunshine state’ hasn’t been living up to it’s name, I needed a little cheering up. So I turned on some of my favorite happy cooking songs (you know — a little Ray Charles, Harry Belafonte, Louis Armstrong and Louis Prima) and whipped up some of these Baked Mini Doughnut Muffins.
It’s almost a muffin, almost a mini donut and a whole lot of cinnamon sugar. You can tell by the photos that it was another dreary rainy day, but these little sugar bombs really brought me out of my funk. But to be fair, who wouldn’t be happier with hot mini doughnut muffins in less than 30 minutes?? ;-)
I made these into muffins (in my mini muffin pan), but they could also be baked in a mini donut pan! Either way works perfectly, just watch the baking time if you are making them as mini donuts. They will be done just a little sooner than the mini muffins! (If you get the mini donut pan, don’t forget about my fun cookbook with 100 mini donut recipes!)
Baked Mini Doughnut Muffins
Ingredients
Doughnuts
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ⅓ cup vegetable oil
- ¾ cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- ¾ cup milk
Dipping Sauce
- 6 tablespoons butter, melted
- ¾ cup Dixie Crystals Extra Fine Granulated Sugar
- 3 tablespoons cinnamon
Instructions
- Preheat oven to 350°F. Grease a mini muffin baking pan with butter or non-stick spray
- In a small bowl, whisk together flour, baking powder, salt and nutmeg. Set aside
- In a large bowl, combine vegetable oil, sugar and egg. Add dry ingredients, alternating with milk, whisking until smooth
- Fill muffin tins 3/4 of way full. Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean. The tops of the mini muffins will not brown, but they will still be cooked through
- While mini muffins are baking, mix cinnamon and sugar in a small bowl. Set aside.
- While mini muffins are still warm, quickly dip in butter and toss in the cinnamon sugar until coated. Serve immediately or store in an airtight container for up to two days.
Nutrition
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