Mini Powdered Sugar Donut Muffins

By jab120638

Ingredients

• 1/3 cup (5 Tablespoons) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (cow's milk, soy milk, almond, or rice are fine)
• 1 and 1/2 cups white whole wheat flour (or all-purpose flour)
• 1 and 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 Tablespoons unsalted butter
• 3/4 cup powdered sugar

Details

Servings 18
Adapted from sallysbakingaddiction.com

Preparation

Step 1

Preheat oven to 400F. Spray mini muffin pan with cooking spray and set aside.
In a large bowl using a handheld or stand mixer, cream 1/3 cup butter and granulated sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, and salt by hand. DO NOT overmix – stir until *just* combined.
Spoon batter into prepared muffin tin - about 2/3 of the way full. I got exactly 20 mini muffins from the batter. Fill the empty muffin tins halfway with water for even baking.
Bake for 11-12 minutes, watching the muffins closely. They are done when the edges begin to brown and the centers are set. Allow muffins to cool for about 5 minutes.
While the muffins are cooling, prepare the topping. Melt 3 Tablespoons of butter for about 30 seconds in a small bowl in the microwave. Stir and stick back in microwave if not fully melted. Pour the powdered sugar in a separate small bowl. Fully submerge each muffin into the melted butter and then into the powdered sugar. Coat all sides generously and evenly with powdered sugar. Use more melted butter or powdered sugar if needed. Set upright on cooling rack. Donut muffins taste best eaten on the same day. They will stay fresh in an airtight container for up to 1 week.