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
- Preheat oven to 400 degrees. Spray mini-muffin pan with cooking spray and set aside.
- 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.
- Spoon batter into prepared muffin tin—about ⅔ of the way full.
- 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.
- 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.