Cinnamon Sugar Donut Mini Muffins with Fresh Milled Flour

Are you looking for an extremely quick and easy sweet treat, then look no further.  These cinnamon sugar donut mini muffins with fresh milled flour can be mixed up, baked and eaten within an hour. All of them, the entire pan of 24 donut mini muffins, poof, gone!  This is a wonderful little mini muffin to serve along with a savory breakfast burrito or sandwich. It will add the perfect mini delicious sweet breakfast bite to any brunch spread.

These have been a long time favorite in our house because they so closely related to a cake donut, you won’t be able to tell the difference. After you try these once, you’ll be baking them on repeat.

The bonus about this recipe is that these mini muffins are egg free. So if you run out of eggs and want to bake something amazing, here it is. Or if you have an egg allergy in the house like we do.

Pan and Ideas

Click here for a similar pan to the 24 cup mini muffin pan shown above. This pan was perfect for these mini muffins.

I’ve only made these with cinnamon and sugar, but I can imagine a bunch of different delicious options. You can make a quick glaze and add sprinkles, use powdered sugar instead of granulated sugar, or add some chocolate chips (obviously). The variations are endless.

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3 from 1 vote

Cinnamon Sugar Donut Mini Muffins with Fresh Milled Flour

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author Laura M.

Ingredients

• 1/4 cup butter, melted 56 grams
• 1/4 cup granulated sugar 50 grams
• 1/4 cup brown sugar 55 grams
• 1/2 cup milk room temperature
• 1 cup soft white wheat berries 156 grams
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon fine sea salt

For cinnamon sugar coating:

• 3 tablespoons butter
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon

Instructions

• Preheat oven to 375 degrees. Spray a 24 count mini muffin pan with cooking spray.
• In a medium bowl, mix 1/4 cup melted butter and both sugars, whisk until well combined. Next, whisk in the milk until smooth, set aside.
• Mill the wheat berries into a medium bowl. To the bowl of flour, add nutmeg, baking powder and salt, whisk together.
• Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined and no dry streaks of flour are remaining.
• With a small cookie scoop or spoon, divide the batter among the mini muffin cups. Bake for 10-12 minutes, until a toothpick comes out clean. While the mini muffins are baking, melt 3 tablespoons butter in a small bow, set aside. In a separate small bowl, combine 1/2 cup sugar and 1 1/2 teaspoons cinnamon, set aside.
• When the donut mini muffins are out of the oven, let them sit for 5 minutes in the pan. Carefully remove them one at a time, dipping the top into the butter and tossing the entire mini muffin in the cinnamon/sugar mixture to coat. If they are coming right out of the pan there is enough moisture on the bottom to hold the cinnamon sugar mixture on and you shouldn’t have to dunk the whole mini muffin in butter, just the top. Repeat with all the mini muffins and transfer to a metal rack to cool completely.