With their warmly spiced sugar coating, these bite-sized Cinnamon-Cardamom Mini Donut Muffins will cure all your donut cravings!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Mini Donut Muffin dreams
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 cinnamon cardamom sugar coated donut. I want to taste a little cinnamon, a little cardamom spice, 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.
Pardon my French What goes better with donuts than coffee? Try my Iced French Toast Latte with all the flavors and aromas of your favorite French toast!
Easy mini muffin variation
If you don't feel like dipping donuts, or your fingers, in a bowl of butter, you can switch things up! Sometimes, when I'm feeling crazy, I scoop my muffin batter into the muffin pan and then sprinkle the cinnamon cardamom sugar on top before baking. You end up with a crispy, crackly sugar coating on top of a fluffy, moist muffin. Ain't nothing wrong with that.
Want to turbo-charge your donut game? Try my Old Fashioned Buttermilk donuts or my no-yeast donut holes for quick satisfaction of your donut cravings!
More breakfast baking:
- Not So Basic Buttermilk Muffins: Better than Basic
- Breakfast Strawberry Shortcake with Whipped Greek Yogurt Cream
- Flaky Buttermilk Biscuits
- Cranberry-Blood Orange Scones
- No Yeast Biscuit Cinnamon Rolls
📖 Recipe
Cinnamon-Cardamom Mini Donut Muffins
Ingredients
Muffins
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (180 g) whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tablespoon (16 g) cornstarch
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 teaspoon kosher or sea salt
Cinnamon-Cardamom Sugar Roll Around & Yum
- 12 tablespoon (168 g) (1 ½ sticks) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 tablespoon cinnamon
- 1 teaspoon ground cardamom
- ⅛ teaspoon kosher or sea salt
Instructions
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 ⅔ full, which for my 2 tablespoon muffins cups is about 1 ½ tablespoon 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 ⅔ 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 😉
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Doris Petersen says
This recipe checks all the boxes for me. Saved it on Paprika, and will be making soon!! Thanks Cynthia
Cynthia says
Thanks Doris! I love having a collection of go to recipes that I can make whenever I’m in the mood!
Laura C says
These are my absolute go-to dessert to make for company (and myself). Lots of people don’t know what cardamom tastes like, but it’s so delicious in this recipe with the cinnamon and hint of vanilla! You get hooked. People always ask me for the recipe after they eat these, and the best part is that they’re SUPER easy to make! Today, I made a double batch for the staff at the school I work at, and they finished all 72 of them. Make these! You won’t regret it. Even if you eat 72 of them.
Cynthia says
Yay!! I’m so glad all of you love them so much!!