It looks like mini muffins might be my baking obsession of the season. I got the mini muffin tin last Christmas and hardly used it, but suddenly it’s become a very used item in my kitchen. These mini muffins are dangerous though. I just want to pop them in my mouth one after another.
I kept these in the oven about 5 minutes too long so they were kind of crispy. Good thing Matt likes his baked goods crisp, so while I would have preferred them a bit softer they still were good in his book (and in mine, they weren’t half bad!)
Sugar Donut Mini Muffins
1 cup sugar
1/2 cup butter, unsalted and melted
3/4 tsp ground nutmeg
1/2 cup milk
1 tsp baking powder
1 cup all-purpose flour
1 tsp ground cinnamon
1. Preheat oven the 375. Grease a mini muffin tin.
2. Mix 1/2 cup of sugar, 1/4 cup of butter, and nutmeg in a large bowl. Stir in the milk. Stir in the baking powder and the flour until just combined. Fill each muffin cup about half way full.
3. Bake for 15-20 minutes, until the tops are lightly golden.
4. Let cool briefly. Put the remaining butter (1/4 cup) in one bowl and mix the remaining sugar (1/2 cup) and cinnamon into another bowl. Once the muffins are cool enough to touch, dip the top of each muffin into the butter. Then roll the top of each muffin in the sugar.
5. Let cool and serve.