Mini-Powdered Sugar Donut Muffins

You can never say no to those snowy covered donuts staring at you? These mini-donut muffins are not filled with anything, but they come with a lot of sweet flavor and cakey texture. The donut muffins (named muffins because of their more cake-like texture) are made with whole wheat white flour, are incredibly soft, and very moist, thanks to the creamed butter and milk in the batter.


⅓ cup (5 tablespoons) unsalted butter, softened to room temperature

½ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1½ cups white whole-wheat flour (or all- purpose flour)

1½ teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

3 Tablespoons unsalted butter

¾ cup confectioners’ sugar


  1. Preheat oven to 400 degrees. Spray mini-muffin pan with cooking spray and set aside.
  2. In a large bowl, using a handheld or stand mixer, cream ⅓ cup butter and granulated sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, and salt by hand.
  3. Spoon batter into prepared muffin tinabout ⅔ of the way full.
  4. Bake for 11-12 minutes. They are done with the edges beginning to brown and the centers set. Allow to cool for about 5 minutes.
  5. While the muffins are cooling, prepare the topping. Melt 3 Tablespoons butter for about 30 seconds in a small bowl in the microwave. Stir and stick back in the microwave if not fully melted. Pour the powdered sugar in a separate bowl. Fully submerge each donut into the melted butter followed by the powdered sugar. Coat all sides generously and evenly with powdered sugar. Set upright on a cooling rack.**

**Donut muffins taste best when eaten on the same day but will stay fresh in an airtight container for up to 1 week.


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