Chef's Quick Tips: Mini Donut Muffins

This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows Tina Redwine how to Mini Donut Muffins.

News 12 Staff

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Jan 5, 2021, 5:30 PM

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Updated 1,445 days ago

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This week, Head Pastry Chef Terri Cahn at Sweet P Bakery shows Tina Redwine how to Mini Donut Muffins.

Mini Donut Muffins

Ingredients:

Butter, Sweet, unsalted 4 tbsp

AP Flour, Unbleached 3 cup

Baking Powder 1 tbsp

Salt, Kosher 1 tsp

Nutmeg, ground 1/2 tsp

Sugar, Granulated 1 cup

Eggs, large 2 ea

Milk; Whole 1 cup

Sugar, Granulated 1 cup

Cinnamon 1 tbsp

Butter, Sweet, unsalted 8 tbsp

Method:

Special equipment: Mini muffin pans (can also be made in regular size muffin/cupcake pans)

1. Pre-heat oven to 350 degrees F. Lightly grease muffin pans

2. In a large bowl, stir together flour, baking powder, salt and nutmeg - set aside

3. In a mixer, cream together butter and sugar

4. Add in eggs, one at a time and mix until combined

5. Add the flour mixture alternately with the milk, mixing until combined

6. Fill the prepared muffin pans about 2/3 full. Bake until golden, approximately 10-15 minutes (for mini)

7. While muffins are baking, mix together sugar and cinnamon in a shallow dish

8. Release muffins from the pan

9. Melt butter - roll the muffins in the butter, then in the cinnamon sugar

10. Let cool

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