Maple Cinnamon Mini Doughnut Muffins Recipe

Name: Maple Cinnamon Mini Doughnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGHNUT MUFFINS:; 2 cups All-purpose Flour; 3/4 cups Light Brown Sugar; 3/4 teaspoons Ground Cinnamon; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 Large Egg; 1/4 cups Good Quality Maple Syrup; 1/2 cups Milk; 1 teaspoon Vanilla Extract; 1/2 sticks Unsalted Butter, Melted And Slightly Cooled; FOR THE SUGAR COATING:; 1/2 sticks Melted Butter; 1/2 cups Granulated Sugar

Servings: persons

FOR THE DOUGHNUT MUFFINS:
2 cups All-purpose Flour
3/4 cups Light Brown Sugar
3/4 teaspoons Ground Cinnamon
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 Large Egg
1/4 cups Good Quality Maple Syrup
1/2 cups Milk
1 teaspoon Vanilla Extract
1/2 sticks Unsalted Butter, Melted And Slightly Cooled
FOR THE SUGAR COATING:
1/2 sticks Melted Butter
1/2 cups Granulated Sugar

1
Preheat the oven to 180u00b0C/350u00b0F and grease a 24-hole mini muffin tin (I use Wilton Bake Easy spray to grease).
2
Place the flour, light brown sugar, ground cinnamon, baking powder and bicarb (baking soda) into a large bowl and stir until combined.
3
Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.
4
Pour the wet ingredients into the dry and stir until combined. Don't be tempted to over-mix, otherwise you'll end up with rubbery muffins!
5
Fill the muffin holes 3/4 full and then place in the oven for 10-15 minutes (mine took 14 minutes), until risen, golden and an inserted skewer into the centre comes out clean.
6
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
7
Once cooled, prepare the sugar coating. Place the butter into a shallow bowl and melt. Place the granulated sugar into another shallow bowl. Dip each muffin into the melted butter and then roll in the granulated sugar. Then stuff your face! (They're mini, so you can eat 5, right?)
8
Muffins will keep in an airtight container at room temperature for 3 days.

775

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE DOUGHNUT MUFFINS:, 2 cups All-purpose Flour, 3/4 cups Light Brown Sugar, 3/4 teaspoons Ground Cinnamon, and more.

Yes, Maple Cinnamon Mini Doughnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Cinnamon Mini Doughnut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions