Imagine sinking your teeth into a heavenly, soft mini muffin that tastes just like a donut - without the deep-frying guilt! These Baked Mini Donut Muffins are about to become your new obsession, transforming your ordinary breakfast or snack time into an extraordinary culinary experience. Perfectly golden, irresistibly tender, and incredibly easy to make, these little delights will have your family and friends begging for more. Get ready to unlock the secret to the most addictive, melt-in-your-mouth treat that's both simple to prepare and impossible to resist!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup butter, melted
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 24-cavity mini muffin pan with non-stick cooking spray or butter, ensuring each cavity is completely coated.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk these wet ingredients until they are completely smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the batter together using a rubber spatula, mixing just until the ingredients are combined. Be careful not to overmix, as this can make the muffins tough.
- Using a small cookie scoop or tablespoon, carefully fill each muffin cavity about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown.
- Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. This allows them to set and makes removal easier.
- Gently run a butter knife around the edges of each muffin to loosen, then carefully transfer them to a wire rack to cool completely.
- Optional: Once cooled, you can dust the muffins with powdered sugar, dip them in melted butter and roll in cinnamon sugar, or glaze them with a simple vanilla or chocolate icing.
Tips
- Room Temperature Ingredients: Ensure your buttermilk, egg, and butter are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Use a Cookie Scoop: For perfectly uniform muffins, use a small cookie scoop to distribute batter evenly.
- Check for Doneness: A toothpick should come out clean, and the tops should be light golden brown.
- Cooling Matters: Let muffins cool in the pan for 5 minutes before removing to help them set properly.
- Get Creative with Toppings: Experiment with powdered sugar, cinnamon sugar, or simple glazes to customize your muffins.
- Storage Tip: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 14g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 20mg
