Prep time: 15 min | Cooking: 15 min | Additional: 10 min | Total: 40 min | Servings: 24 | Yield: 24 muffins

Have you ever wondered why it gets easy to vanish if you make something small even though you make plenty of it? It is real, and that is why for a crowd, and mini something is always perfect so much like these muffins. Mini Donut Muffins is part cinnamon-sugar donut hole, part mini-muffin, no matter what you call them, they ‘re fast and easy to produce, and so tasty and easy to pop. I don’t feel bad when I pop more than a handful, because they’re baked rather than fried. These Mini donut muffins are super soft, homemade muffins simple to produce.

In both the batter and the sugar coating, a good dose of cinnamon allows for well-spiced muffins. The cinnamon is distinctive and obvious but not overpowering. If you’re a cinnamon fiend, and prefer to be over-powered, adding more to your taste is fast. Try this one out, and enjoy these Mini Donut muffins with your family and friends.


½ cup white sugar

¼ cup margarine, melted

¾ tsp ground nutmeg

½ cup milk

1 tsp baking powder

(1) cup all-purpose flour

¼ cup margarine, melted

½ cup white sugar

1 tsp ground cinnamon


Preheat oven about 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.

In a large bowl, mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg. Stir in milk, and then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.

In the preheated oven, bake until the tops are lightly golden for 15 to 20 minutes.

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, add and mix 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.


For this recipe, you can use either butter or margarine.

Nutrition Facts:

Per Serving: 88 calories; 0.8 g protein; 12.8 g carbohydrates; 0.4 mg cholesterol; 66.3 mg sodium.