These Old style Mini Doughnut Muffins are the replication of basic doughnut in muffin form. Made without deep frying (of course muffins need not be deep fried 😛 ), they are much healthier than doughnuts. Gorgeously high-crowned, these are more like cake in texture. Kids who don’t prefer stuffs like nuts, raisins etc. in their muffins, these are best for them. You will like it anyway because these are delicious in taste, spiced with cinnamon and nutmeg, what more do you want? I’ve made this recipe eggless; I introduced flax seeds in this to make the muffins healthier.
It’s a one bowl recipe, can be whipped up in no time. So, bake a batch ASAP, and make your kid happy. Pack for tiffin, eat on breakfast, these are great in taste on their own. But you can serve them with butter or fruit preserves too, for that extra taste.
Old style Mini Doughnut Muffins
Yields: 11 Mini muffins
- All-purpose flour/Maida- ¾ cup
- Flax seeds powder- 1 tbsp
- Baking powder- 1 tsp
- Pinch of salt
- Nutmeg powder- ¼ tsp
- Cinnamon powder- ½ tsp
- Vanilla extract- ½ tsp
- Milk- ¼ cup+2 tbsp
- Vegetable oil/Olive oil- 2 tbsp
- Brown sugar (powdered) – 1/3 cup
- Brown sugar (granulated) – ¼ cup
- Cinnamon powder- 1 tsp
- Melted butter- 3 tbsp
Mix flax seeds powder with 3 tbsp water and let it rest for 10 minutes.
For topping, mix cinnamon powder and brown sugar. Keep aside.
Preheat the oven to 190 C. Line a muffin tin with paper liners.
In a bowl shift all-purpose flour, salt and baking powder. Mix in cinnamon and nutmeg powder. Now add flax seeds mixture, milk, sugar and oil into this. Whisk well. Scoop the batter into the prepared muffin cups, about three fourth full. Bake for 12-14 minutes or until a toothpick inserted in the centre comes out clean. Check for the doneness after 10 minutes, because every oven is different.
After baking transfer the muffins to a cooling rack, wait for few minutes, now brush the top of the muffins with melted butter. And dip the top of the muffins immediately in the cinnamon-sugar mixture, making sure that top of the muffins are evenly coated with sugar mixture. Do this top coating process for one muffin at a time. Return them onto the cooling rack, and leave there until they cool completely.
These muffins taste best fresh the same day. Store them in an airtight container, consume within 5 days. To be on a safer side, I’ll advice to keep them in the refrigerator, as weather is humid now.
- This recipe can easily be doubled as per your need.
- Except these mini muffins you can make regular muffins also using this recipe. Baking time may vary for different size of muffins.