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Sugar Donut Mini Muffins stacking on top of each other

Sugar Donut Mini Muffins

Jennie Duncan
These simple and tasty Sugar Donut Mini Muffins are the perfect treats for breakfast. Soft, warm, and covered in sugar. 
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine American
Servings 12 mini muffins
Calories 177 kcal


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup unsalted butter (divided and melted)
  • 1 cup sugar (divided)
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ½ cup milk


  • Preheat oven to 375 degrees. Prepare a mini muffin tin with non-stick cooking spray and set aside.
  • Sift together flour and baking powder and set aside. In a stand mixer (or in a separate bowl with a hand mixer) cream together ¼ cup melted butter and ½ sugar. Add cinnamon and vanilla extract, and milk, then slowly mix in dry ingredients (flour mix).
  • Whisk together until smooth then fill the mini muffin tin. Bake for 10-12 minutes or until cooked through and a toothpick can come out clean. Allow cooling for 2-3 minutes.
  • Dunk each mini donut muffin in ½ cup melted butter then roll in the remaining ½ cup sugar.


Freezing Sugar Donut Mini Muffins:
Freeze these mini muffins are really simple. When freezing I skip step four. This way when reheating you can add the butter and sugar for a fresh taste. 
  • Cool muffins once cooked and place then in a freezer bag. 
  • Muffins can stay frozen for up to 3 months. 
When you are ready to reheat:
  • Place muffins on a plate and microwave for about 30 seconds. 
  • Or place then in the oven at 350 degrees for 8-10 minutes. 
  • Once warmed finished with step four. 


Serving: 1doughnutCalories: 177kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 6mgPotassium: 41mgFiber: 1gSugar: 17gVitamin A: 253IUCalcium: 23mgIron: 1mg
Keyword Sugar Donut Mini Muffins
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