Mini Donut Muffins

Mini Donut Muffins are coated in cinnamon sugar and topped with a DELICIOUS cream cheese frosting. It’s hard not to eat the whole batch!!

We love all things cinnamon, including these donut muffins. If you love cinnamon-y things as much as I do, you will LOVE these recipes for Cinnamon Roll Pancakes, Cinnamon Twists, and Cinnamon Cream Cheese Roll Ups.

Cinnamon donuts meet mini muffins!

Here is another Tried and True recipe, you are sure to love!

After all, we do not share recipes, we ourselves, do not love. And what is not to love about these Mini Frosted Cinnamon Donut Muffins? The pictures say it all!

These tiny donut muffins are covered in cinnamon and sugar and are topped with an amazing cream cheese frosting!! These bite-sized goodies were such a hit that we had wished we had doubled the recipe. They’re tiny, but don’t let that fool you. You’ll wish you had a baker’s dozen for yourself!

Personally, I loved that this was a quick recipe to throw together. We ended up adding frosting (because what isn’t better with frosting?!), and it was a huge hit. If you want them a little lighter, go without the frosting.

Either way, they tasted great! We hope you enjoy these tiny muffins as much as we did.

How to Make Mini Donut Muffins

BATTER. In a large bowl, mix sugar, margarine, and nutmeg. Stir in milk, then baking powder and flour until just combined. Fill greased mini muffin cups about half full.

BAKE. Bake at 375°F for 13-16 minutes, until the muffin tops are lightly golden.

COATING. In a separate bowl, mix together your ½ cup of sugar with the cinnamon. Remove the baked muffins from the cup and dip in ¼ cup melted margarine and roll in the cinnamon sugar mixture.

FROSTING. While muffins are cooling, blend all frosting ingredients. Add it to the top of muffins and Enjoy!!!

Tips + Storing Info

For normal sized muffins cook for 20-25 minutes or until the tops are lightly brown.

If you don’t like nutmeg then you can replace it with 3/4 tsp of cinnamon.

If you find that your frosting is too runny, then add a little extra butter and cream cheese until you get the desired texture. Only add about 1/2 tablespoon of butter and 2 tablespoons of cream cheese at a time to not alter the taste too much.

STORE leftover muffins in an airtight container at room temperature for up to 3 days. Store any leftover frosting in an airtight container in the fridge for 3-4 days. Take the frosting out of the fridge 1-2 hours before using it again so it can soften and come to room temperature. 

These muffins FREEZE well, but you want to freeze them before putting on the cinnamon sugar topping and frosting. To freeze, let them cool completely, place them in a freezer bag and freeze for up to 3 months. To thaw, let them sit on the counter at room temperature for 1-2 hours or reheat in the microwave in 30 second increments. Then, follow normal instructions for adding cinnamon sugar and frosting. 

To FREEZE the frosting, put it in a freezer friendly airtight container and freeze for 2-3 month. To thaw, put it in the fridge 24 hours beforehand and then, 1-2 hours before using it, put it on the counter so it can soften and come to room temperature. You may also want to re-whip it right before using. 

For more of our favorite muffins:

• Mini Applesauce Muffins
• Caramel Apple Donut Muffins
• Glazed Zucchini Muffins
• Glazed Donut Muffins
• Monkey Bread Muffins

Adapted from allrecipes.