Breakfast / Brunch
Variety-Pack Donut Muffins
Donut muffins are a great brunch addition for their size, sweetness, and best of all — their variety. With multiple topping options, everyone home for the holidays will have a reason to come to the table.
These little treats offer a grown-up version of one of childhood’s greatest pleasures — the variety six-pack of mini donuts. Here they show up in the form of bite-sized muffins. You’ll want to take the time to savor these, and so will everyone who tastes them. Be sure to have plenty of napkins on hand to dispose of any telltale sugary evidence these gifts leave behind.
Of course, these muffins are tasty on their own, but you’ll definitely want to go ahead and embellish the little gems with the easy-to-make toppings.
Ingredients
FOR THE MUFFINS, WHISK:
FOR THE CINNAMON-SUGAR, COMBINE:
FOR THE POWDERED SUGAR, ROLL:
FOR THE CHOCOLATE GLAZE, HEAT:
Test Kitchen Tip
Coat the entire muffin pan, including the surface between the cups, with nonstick spray to prevent the muffin tops from sticking to the pan.
Instructions
Preheat oven to 350°. Coat mini muffin tins with nonstick spray.
For the muffins, whisk together flour, baking powder, salt, nutmeg, and baking soda. Combine milk and sour cream.
Cream butter, sugar, and brown sugar in a bowl until light and fluffy.
Beat in eggs one at a time until fully incorporated.
Alternately add flour mixture and milk mixture, starting and ending with flour mixture. Mix batter until just combined and smooth.
Transfer a heaping 1-tablespoon batter into each well of prepared muffin tins. Bake muffins until a toothpick inserted in the centers comes out clean, 12–15 minutes. Cool muffins in the tins 5 minutes, then turn them out of tins. Apply toppings while muffins are warm.
For the cinnamon-sugar, combine 1 cup granulated sugar and cinnamon. Dunk warm muffins first in melted butter, letting excess drip off, then roll muffins in the cinnamon-sugar mixture.
For the powdered sugar, roll warm muffins in powdered sugar until completely coated.
For the chocolate glaze, heat 4 Tbsp. butter, cream, corn syrup, and vanilla in a saucepan over low until butter melts. Whisk in chocolate until melted. Stir in powdered sugar until smooth.
Make-Ahead Directions: Bake and cool muffins without toppings; store in a plastic freezer bag in the freezer for up to 1 month. To serve, thaw muffins before topping.
Adding the eggs one at a time ensures that they’ll be fully incorporated into the batter.
To prevent tough muffins caused by overmixing, alternately add the dry and wet ingredients.
A tablespoon measure is ideal for forming mini muffins that don’t have oversized lids.
Nutritional Facts
Nutritional Facts
Per muffin with cinnamon-sugar topping
Calories: 100
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 22mg 7%
Sodium 92mg 3%
Carbs 12g 4%
Fiber 0g 0%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.