Mini Doughnut Muffins

I like donuts but I have to admit they don’t really agree with me – and then there is the guilt factor when eating them. Here is the perfect solution thanks to Ree Drummond, The Pioneer Woman. These little bites are packed with flavor and because of their size you can eat a couple and not feel bad. Perfect for brunch or afternoon snack. Enjoy.

Ingredients (muffins)

4 TBSP butter, softened

3 cups all-purpose flour

1 TBSP baking powder

1 tsp. salt

½ tsp. ground nutmeg

1 cup sugar

2 large eggs

1 cup milk

Cinnamon Sugar Topping

1 cup sugar

1 TBSP ground cinnamon

1 TBSP cocoa powder

1 stick (8 TBSP) butter, melted

Directions

For the doughnut muffins – Preheat the oven to 350 degrees. Lightly grease two 24-cup mini muffin tins with butter or cooking spray.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.

Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.

For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.

Roll the muffins in the melted butter, coating them completely then roll them in the cinnamon sugar. Transfer to a cooling rack. Store in an air-tight container when completely cooled.

To recipe CLICK HERE