Mini Doughnut Muffins

Mini Doughnut Muffins are soft and sweet travel size muffins made with sugar, Bisquick, milk, melted butter, and cinnamon sugar.

Mini Doughnut Muffins are an adorable spin on Cinnamon Sugar Donut Muffins. You may have made Banana Crumb Muffins, Pecan Pie Muffins, or Cranberry Bliss Bars before, but I bet you’ve never heard of Mini Doughnut Muffins. They’re not just buttery and delicious, they’re the perfect travel size muffins for a quick breakfast or for a shareable, fancy brunch.

Baked Mini Doughnut Muffins, stacked on a cutting board

MINI DOUGHNUT MUFFINS

Mini Doughnut Muffins are an extremely easy recipe to try out. They’re yummy, buttery, rich, and delicious, and you can make them in a regular sized or mini muffin tin. These muffins have a really quick cook time and are the perfect blend of donut and muffin flavors, which makes them the perfect breakfast or brunch treat. Click here for more Breakfast and Brunch Ideas!

Ingredients for Mini Doughnut Muffins in a mixing bowl

To make Mini Doughnut Muffins, all you have to do is combine the wet ingredients and dry ingredients in a large mixing bowl, either by hand or with an electric mixer. Once everything is blended together, pour the batter into a muffin tin. If you’re using a regular sized muffin tin, you should only fill the muffin cups about 2/3 of the way full, but if you’re using a mini muffin tin you can fill the cups all the way. Pop the muffins in the oven and while they’re baking you can mix the cinnamon sugar toppings together in a small bowl.

Mini Doughnut Muffins batter in mini muffin tin

Once the muffins are done, pull them out and set them on a cooling rack and let them sit until they are cool enough to handle without burning yourself. You should also insert a toothpick into the center of each muffin to see if they are cooked through. If the toothpick is clean when you pull it out, the muffins are ready to cool, and if it comes out with muffin batter on it you need to let them cook a while longer.

Hand with Mini Doughnut Muffin dipping in cinnamon sugar

Once the Mini Doughnut Muffins are cool enough to handle, dip the tops of them into your cinnamon sugar mixture. Then, set them aside and serve them up, they’re done!

EASY MUFFIN RECIPES

HOW TO MAKE MINI DOUGHNUT MUFFINS

  • Preheat oven to 400 degrees and spray muffin tin with cooking spray.
  • In a large bowl mix the Bisquick, sugar, milk, egg, and oil until combined.
  • Fill the muffin tins 2/3 of the way full.
  • Bake for 13-15 minutes or until golden brown.
  • Let cool on a cooling rack.
  • Combine sugar and cinnamon in a small bowl.
  • After muffins have cooled enough to handle, dip each muffin top in melted butter, then in the cinnamon sugar mixture.

Mini Doughnut Muffins with ingredients, then batter, then scooped into muffin tin and finally baked in a collage form.

VARIATIONS ON MINI DOUGHNUT MUFFINS

  • Spices: You can change the whole flavor of the Mini Doughnut Muffins by changing the spice mixture in the batter. Try mixing in a dash of nutmeg, vanilla extract, or brown sugar to make these buttery muffins even more yummy.
  • Add ins: An addition that’s delicious in any muffin are chocolate chips. It’s best using semi-sweet chocolate chips, but you can also use milk chocolate, dark chocolate, or even peanut butter chocolate chips.
  • Gluten-Free: You can make this muffin recipe gluten-free by using one of Bisquick’s gluten-free batter mixtures. The rest of the dry ingredients are already gluten-free, so as long as you’re careful when selecting mixes for your Mini Donut Muffins, you should be fine.

MORE BAKED BREAKFASTS

HOW LONG ARE MINI DOUGHNUT MUFFINS GOOD?

  • Serve: Your Mini Doughnut Muffins are good at room temperature for up to 2 days before they get stale. To keep them moist longer, keep them in plastic wrap or an airtight container.
  • Store: Mini Doughnut Muffins are good in the fridge for up to a week before you should toss them and make more. You should always let the muffins cool down to room temperature completely before you put them away to both keep them from melting the plastic wrap and to keep bacteria from being trapped in with your pastry.
  • Freeze: You can freeze your Mini Doughnut Muffins for up to 3 months. It’s best to eat them sooner rather than later, or your donut muffins could get mushy and lose flavor.

Close up of Mini Doughnut Muffin sliced in half

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Mini Doughnut Muffins

Mini Doughnut Muffins are soft and sweet travel size muffins made with sugar, Bisquick, milk, melted butter, and cinnamon sugar.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups Original Bisquick mix
  • 1/3 cup sugar
  • 2/3 cup milk
  • 1 large egg
  • 2 tablespoons oil
  • Cinnamon Sugar

Topping:

  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter , melted

Instructions

  • Preheat oven to 400 degrees and spray a muffin tin with baking spray.
  • In a large mixing bowl, whisk together the Bisquick, sugar, milk, egg, and oil until well combined.
  • Scoop batter into muffin tins (roughly 2/3rds of the way full.)
  • Bake for 13-15 minutes until a toothpick stuck into the middle of a muffin comes out clean.
  • After removing muffins from the oven, add sugar and cinnamon in a small bowl and mix.
  • When the muffins are cool enough to handle, dip each muffin top in melted butter, then in the cinnamon sugar mixture.

Nutrition

Calories: 189kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 300mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 164IU | Calcium: 55mg | Iron: 1mg
Keyword: Mini Doughnut Muffins

Mini Donut Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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