Ingredients
For the Muffins
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup (100g) granulated sugar
- 1 large egg
- ½ cup (120ml) buttermilk
- ⅓ cup (75g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Powdered Sugar Coating
- 4 tablespoons unsalted butter, melted
- 1½ cups (180g) powdered sugar
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C).
Lightly grease a 24-cup mini muffin pan or spray with nonstick baking spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Nutmeg
- Cinnamon
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- Sugar
- Egg
- Buttermilk
- Melted butter
- Vanilla extract
Mix until smooth.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients.
Stir gently until just combined.
Do not overmix.
The batter should be thick and smooth.
Step 5: Fill the Muffin Pan
Spoon the batter into the prepared mini muffin cups, filling each about ¾ full.
A small cookie scoop works perfectly for even portions.
Step 6: Bake
Bake for 10-12 minutes, or until:
- Tops are lightly golden
- Centers spring back when touched
- A toothpick inserted into the center comes out clean
Allow muffins to cool in the pan for 5 minutes.
Transfer to a wire rack.
Step 7: Coat with Powdered Sugar
While the muffins are still slightly warm:
- Brush each muffin lightly with melted butter.
- Roll or toss generously in powdered sugar.
For an extra snowy appearance, coat them a second time after they cool completely.
Optional Vanilla Glaze Version
For a sweeter bakery-style finish, drizzle with glaze before dusting.
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Whisk until smooth and drizzle over cooled muffins.
Expert Tips
Don’t Skip the Nutmeg
Nutmeg gives these muffins their classic old-fashioned donut flavor.
Coat While Warm
Warm muffins help the butter and powdered sugar adhere better.
Double-Coat for Extra Sweetness
A second dusting of powdered sugar creates that iconic bakery-style look.
Use Buttermilk
Buttermilk produces a softer, more tender crumb.
Variations
Cinnamon Sugar Donut Muffins
Replace the powdered sugar coating with cinnamon sugar.
Lemon Donut Muffins
Add 1 tablespoon lemon zest to the batter.
Chocolate Chip Donut Muffins
Fold in ½ cup mini chocolate chips.
Pumpkin Spice Donut Muffins
Add ½ cup pumpkin puree and increase the spices.
Storage Instructions
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 5 days.
Freezer
Freeze unfrosted muffins for up to 2 months.
Thaw and coat with powdered sugar before serving.
Frequently Asked Questions
Can I make regular-sized muffins?
Yes. Bake in a standard muffin pan for 16-18 minutes.
Why do they taste like donuts?
The combination of nutmeg, butter, and the sweet coating mimics the flavor of classic cake donuts.
Can I make them ahead?
Absolutely. They’re perfect for baking the day before serving.
Can I use milk instead of buttermilk?
Yes, but for the best texture, add ½ tablespoon lemon juice or vinegar to the milk and let it sit for 5 minutes first.
Final Thoughts
These Mini Powdered Sugar Donut Muffins are soft, fluffy, and packed with classic donut-shop flavor. With their buttery crumb, hint of warm spice, and sweet powdered sugar coating, they’re an easy homemade treat that’s perfect for breakfast, brunch, parties, or snacking. One bite and you’ll see why these little muffins disappear so quickly!
