Cinnamon Cardamom Mini Donut Muffins
These Cinnamon Cardamom Mini Donut Muffins are baked, not fried, and coated in a warm spiced sugar topping that makes them irresistible.
Servings: 36 Donut Muffins
Calories: 116kcal
Equipment
- Optional: Piping bag and donut pan to make donuts instead of muffins
Ingredients
Muffins
- 4 tablespoons unsalted butter melted
- 4 tablespoons vegetable oil
- ¾ cup whole milk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ½ teaspoon kosher salt
Cinnamon-Cardamom Sugar Topping
- 12 tablespoons unsalted butter (1 ½ sticks) melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cardamom
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 375°F. Spray mini muffin pan with non-stick spray.
- In a small pan, melt butter and stir in vegetable oil. In a bowl, whisk together milk, eggs, and vanilla, then add butter-oil mixture.
- In a large bowl, whisk flour, brown sugar, cornstarch, baking powder, cinnamon, nutmeg, and salt. Add wet ingredients and stir just until combined.
- Fill muffin cups two-thirds full, about 1 ½ tablespoons per muffin. Bake 12 to 15 minutes, until puffed and springy and a toothpick or skewer and started it in the center comes back clean.
- Cool in pan for 5 minutes, then transfer to a rack and cool 10 to 15 minutes.
- For the topping, melt butter in a pan. In a bowl, mix sugar, cinnamon, cardamom, and salt. Dip or brush muffins in melted butter, then roll in sugar mixture. Repeat until all muffins are coated.
Video
Notes
- For a lighter version, skip the butter dip simply roll your mini muffins in the spiced sugar after baking.
- Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave.
- Uncoated muffins can be frozen for up to 2 months. Reheat, brush with butter, and roll in spiced sugar before serving.
- You can also bake these in a standard muffin pan (increase the bake time to about 18 to 20 minutes) or transfer the batter to a piping bag and pipe it into a donut pan and bake for 10 to 12 minutes
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 178IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 0.4mg
