Baked “Doughnut” Mini Muffins
Posted On 1 August 2026
Okay, a doughnut hole ‘form’ is ridiculous. I made in a mini muffin tin. Excellent.
Also, I’m now a big fan of this baking spray with flour — these popped out so easy.
“Doughnut” Mini Muffins
Supposed to be like doughnut holes but I don't have a form. I do have mini muffin tins. Worked great.
Servings: 48 muffins
Equipment
- 1 mini muffin tin
Ingredients
- 57 grams unsalted butter, softened (¼ cup / 4 tablespoons)
- 50 grams vegetable oil (¼ cup)
- 100 grams granulated or baker's sugar (½ cup)
- 71 grams brown sugar (dark preferred but light is fine) (⅓ cup)
- 2 large eggs, room temperature
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 320 grams all purpose flour (2⅔ cups)
- 227 grams whole milk (1 cup)
Coating
- 50 grams granulated sugar (¼ cup)
- 1½ teaspoons ground cinnamon
Instructions
- Turn the oven on to 325℉.
- Make the coating by mixing the sugar and cinnamon. This will probably make a bit much, but it's great on toast. Mix it into a smallish bowl and set aside.
- Spray mini muffin tins with cooking spray. Big fan of the stuff with flour in it.
- In a medium sized bowl or the bowl of a stand mixer, cream together the butter (57g), vegetable oil (50g), the white sugar (100g), and the brown sugar (71g) until smooth.
- Add the eggs (2) and beat to combine.
- Add the baking powder (1½ teaspoons), baking soda (¼ teaspoon), salt (¾ teaspoon), nutmeg (1 teaspoon) and vanilla (1 teaspoon). Stir to combine.
- Take the flour (320g) and add about ¼ of it to the mixture. Close counts. Take the milk (227g total) and add about ⅓ to the mix and stir to combine. Keep alternating until you've added all the flour and milk and combined all together.
- Spoon into the prepared mini muffin pan — I like to spoon each 'cup' about ⅔-¾ full as these will puff up when baked. If you want smaller 'doughnut holes,' adjust your baking time down accordingly.
- Bake at 325℉ for 15-18 minutes, rotating the pan halfway through. They should be light golden brown and a toothpick inserted into the center should come out clean.
- Remove from the muffin tin as soon as they're done. Should pop right out.
- BUT while they're still warm, toss 3-4 of them at a time in the cinnamon-sugar and return to the cooling rack.
- Repeat the process until all the batter is gone.
- Serve warm or at room temperature. Should keep for a couple of days.
Notes
- I’ve had a couple of this mini muffin pan for years and it’s great.