Old style Mini Doughnut Muffins

These Old style Mini Doughnut Muffins are the replication of basic doughnuts in muffin form. They are much healthier than fried doughnuts. Gorgeously high-crowned, the muffins are more cake-like in texture. Kids who don’t prefer ingredients like nuts, raisins, etc. in their muffins, these are best for them. You’ll also like it anyway because these are delicious in taste, spiced with cinnamon and nutmeg, anything else you want?

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 bite-sized muffins are perfect for any-time eating. Pair them with butter or fruit preserves if you like, enjoy!

Old style Mini Doughnut Muffins
Old style Mini Doughnut Muffins

Old style Mini Doughnut Muffins

These Old style Mini Doughnut Muffins are the replication of basic doughnuts in muffin form. Gorgeously high-crowned, these are more cake-like in texture.

Cuisine American
Keyword Doughnuts, muffin
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 6
Author Chandrima

Ingredients

  • ¾ cup- All-purpose flour/Maida
  • 1 tbsp- Flax seeds powder
  • 1 tsp- Baking powder
  • Pinch of salt
  • ¼ tsp- Nutmeg powder
  • ½ tsp- Cinnamon powder
  • ½ tsp- Vanilla extract
  • ¼ cup+2 tbsp- Milk
  • 2 tbsp- Vegetable oil/Olive oil
  • 1/3 cup- Brown sugar (powdered)

For topping:

  • ¼ cup- Brown sugar (granulated)
  • 1 tsp- Cinnamon powder
  • 3 tbsp- Melted butter

Instructions

  1. Mix flax seeds powder with 3 tbsp water and let it rest for 10 minutes.

  2. For the topping, mix cinnamon powder and brown sugar. Keep aside.

  3. Preheat the oven to 190 degrees C. Line a mini muffin tin with paper liners.

  4. In a bowl shift all-purpose flour, salt, and baking powder. Mix in cinnamon and nutmeg powder. 

  5. Now add flax seeds mixture, milk, sugar and oil into this. 

  6. 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 center comes out clean. Check for the doneness after 10 minutes, because every oven is different.

  7. After baking transfer the muffins onto a cooling rack, wait for a 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 tops 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.

  8. These muffins taste best the same day you’re baking them. Store the rest of the pieces in an airtight container in the refrigerator, consume within 5 days.

Recipe Notes

  • This recipe can easily be doubled as per your needs.
  • Baking time may vary for different sizes of muffins.
Old style Mini Doughnut Muffins
Old style Mini Doughnut Muffins
Old style Mini Doughnut Muffins
Old style Mini Doughnut Muffins

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Old style Mini Doughnut Muffins
Old style Mini Doughnut Muffins
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4 Comments

  1. OMG. Adorable, delicious perfection right here. perfect pop-em size and the old fashioned style I love! Can’t wait to try these!

     

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