Baked mini doughnuts

    30 min

    Mini cake-like doughnuts that are baked and coated in cinnamon-sugar are a equally delicious version of doughnuts without the frying! They are cooked in muffin tins.

    237 people made this

    Serves: 9 

    • 85g plain flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon ground nutmeg, or more to taste
    • 1/8 teaspoon salt
    • 60ml milk
    • 1/2 teaspoon vanilla extract
    • 70g butter, softened
    • 65g caster sugar
    • 1 egg
    • Sugar-cinnamon coating
    • 65g sugar
    • 1 teaspoon ground cinnamon

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease 2 mini muffin tins or line with paper cases.
    2. Whisk flour, baking powder, nutmeg and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 65g caster sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
    3. Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
    4. Bake in the preheated oven until a skewer inserted in the centre of one doughnut comes out clean, 10 to 12 minutes.
    5. Mix 65g sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

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    Average global rating:

    Reviews in English (49)


    Made exactly 9 mini doughnuts in a silicone mould. Took 13 mins to cook to perfection. I added cinnamon to the batter and in the sugar coating. Delicious! Super easy. Extremely tasty. Crowd pleaser. Could be made without spices and dipped in chocolate. My next batch will be made with chocolate chips in the batter. Such a wonderfully versatile recipe. Give them a try!  -  08 Apr 2017


    I used a mini-doughnut pan, and the piping bag really is the way to go (if you have one). My doughnuts were cooked at 9 minutes, so start checking early. I know oven temps vary, but these are small, and it wouldn't take much for them to overbake and dry out. I wondered if the sugar mixture would stick, since many other recipes call for you to first dip them in melted butter...well, it did! I would think coating them while the muffins are still warm is key, since they still have a little moisture on the outside, still steaming a bit. Thanks, authenticnut, we enjoyed your mini doughnuts!  -  06 May 2015  (Review from Allrecipes US | Canada)


    Definitely a keeper. My boys loved it. It was so easy to make. I made one batch that didn't last the afternoon with my boys. I did it exactly as directed. My oldest loved it and the little one really liked it. After first batch was gone, they begged me to make a second batch the same day. I did. What can I say...they are that easy to make. The second batch, however, I played around with. I added applesauce in place of some of the butter. I doubled the recipe, so I used one of those individual sized applesauce with 2 tablespoons of butter instead, and I left the nutmeg amount the same at about a 1/4 teaspoon or less. The nutmeg flavor was really strong in the first batch for my liking. So with the changes made, and the house smelling wonderfully good after baking the second batch, I let my biggest food critics try them out. Guess what they loved these even more, although they seemed more cake like and not so flaky. One tray went the same night and the next tray was gone within 2 days. A keeper for sure.  -  01 Nov 2015  (Review from Allrecipes US | Canada)