With their warmly spiced sugar coating, these bite-sized Cinnamon-Cardamom Mini Donut Muffins will cure all your donut cravings!
There are some days I just crave a donut. To be clear, there are some days I have woken up from a donut dream. Yeah, really. Nine times out of ten, I dream about a spiced sugar coated donut. I want to taste a little cinnamon and feel the crunchy grains of sugar melt on my tongue.
We can talk about my need for dream therapy another day, right now I’m turning my spiced sugar coated donut dream into a Cinnamon-Cardamom Mini Donut Muffin reality. C’mon, you know you want it too…
This recipe makes 30-36 mini donut muffins, depending on the size of your mini muffin cups. You can tell people you only made a dozen. I won’t tattle.
More breakfast baking:
- Not So Basic Buttermilk Muffins: Choose Your Own Adventure
- Breakfast Strawberry Shortcake with Whipped Greek Yogurt Cream
- Flaky Buttermilk Biscuits
- Cranberry-Blood Orange Scones
Cinnamon-Cardamom Mini Donut Muffins
- 1/2 cup unsalted butter, melted 113 g
- 3/4 cup whole milk, room temperature 180 g
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 ⅔ cups all-purpose flour 217 g
- 2/3 cup granulated sugar 133 g
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 3/4 tsp fine grain kosher or sea salt
Cinnamon-Cardamom Sugar Roll Around & Yum
- 12 tbsp (1 ½ sticks) unsalted butter, melted 170 g
- 1 cup granulated sugar 200 g
- 2 tbsp cinnamon
- 1 tsp ground cardamom
- 1/8 tsp fine grain kosher or sea salt
Making the Muffins
- Preheat oven to 375° Coat mini muffin pans with non-stick spray.
- In a small pan, melt one stick of unsalted butter and set aside to cool a bit. Whisk the milk, eggs, and vanilla in a small measuring cup and set aside. Measure all the dry muffin ingredients together in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined and no more dry flour clumps are visible.
- Fill the muffin cups 2/3 full, which for my 2 tbsp muffins cups is about 1 ½ tbsp per cup. You can also just put all the muffin batter in a ziplock bag, snip a small hole in the corner, and squeeze the batter into each cup, filling 2/3 full.
- Bake for 12-14 minutes or until the muffins are all poofy and spring back when pressed. Allow to cool in the pan for 5 minutes, then turn them out onto a wire cooling rack. Allow them to cool for 10-15 minutes. You can mix your topping while you wait! (If you have more batter, like I did, allow the muffin tin to cool off, then refill and bake the next batch. You can get the first batch all sugary while they bake!)
Sugaring up the Muffins
- Melt 1 ½ sticks of unsalted butter in a small pan. Set aside to cool a bit. In a medium bowl, whisk together the sugar, cinnamon, cardamom, and salt.
- Dip each muffin, top and bottom, in the melted butter and shake off any excess. Roll the buttery muffins in the spiced sugar mixture to coat evenly. Don’t eat it (maybe just one). Repeat with all the muffins. All done, but still have spiced sugar left? Give all the muffins another toss!Share with family or friends or, just this once, hoard them all to yourself. No one will know 😉
and share with your friends!
and be a part of the fun!