32 Comments
These cinnamon sugar mini doughnut hole muffins are TO.DIE.FOR. Seriously!
These little bites of perfection are…
- gluten-free
- egg-free
I’ve made these three times already, the first time for my friend Becca for a Pinterest party way back, who is gluten-free. Let me just tell you, that I am not gluten-free myself, the only thing I can’t really digest is milk or soy milk. Now this may just be me, but hold tight, when you hear things like “low sugar”, “gluten free”, “egg free”, “dairy free”,…etc, etc…my immediate reaction is to think eeew…so if it’s “free” of all these things it must taste like cardboard, no?! Well, no!! These are so very awesome, that I made them YET AGAIN for the Mother’s Day brunch that I hosted (and keep in mind not ONE person at this Mother’s Day brunch was gluten-free). And further note…when it says gluten-free, just because YOU ARE able to eat gluten, does not mean you shouldn’t have these too – because YOU SHOULD – they are AMAZING x5 ;) And they are little bites of heaven that can bring everyone together!!
Cinnamon Sugar Mini Doughnut Hole Muffins
The addition of nutmeg in these yummy, cinnamon-sugar-coated bites make them beyond delectable.
Ingredients
Muffins 1 teaspoon baking powder 1 cup gluten free all purpose baking flour, I use Bob's Red Mill 1/2 cup sugar 1/4 cup (1/2 stick) butter, melted 3/4 teaspoon ground nutmeg 1/2 cup of almond milk Sugar Coating 1/4 cup (1/2 stick) butter 1/2 cup sugar 3/4 teaspoon ground cinnamon Prep vegetable shortening, I use Crisco
Instructions
- Preheat oven to 375° F and grease muffin pan generously with vegetable shortening.
- Combine baking powder & gluten-free flour in a small bowl; Set aside.
- Using a large bowl and mixer; Mix sugar, melted butter, and nutmeg together until combined.
- Add the almond milk and continue to mix.
- Slowly add in the flour mixture to the bowl, and mix until just combined.
- In greased muffin cups, pour batter, filling each cup about half full.
- Bake 15-17 minutes, until tops are lightly browned (watch the sides, they will brown first).
- Remove muffins from oven and let cool in the pan for 5 minutes.
- Remove muffins from pan and transfer to a wire rack to cool completely.
- While muffins are cooling - prep the coating. Melt butter in a small microwave safe bowl. In a separate small bowl, combine sugar and cinnamon, stirring well.
- Once cool, roll each muffin in melted butter, then roll in cinnamon sugar.
- Serve and enjoy!
Notes
Adapted from: All Recipes
https://www.mamamiss.com/blog/2013/05/19/sweets-cinnamon-sugar-mini-doughnut-hole-muffins/
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Reader Interactions
Comments
Lizzie saysIf you make these mini muffins, how many muffins does it make? I’m going to be making these for a chemistry project, and need the info in order to figure out how much of each ingredient I need to make exactly 30. Thank you!
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- Melissa Klinker says
Hey Lizzie – they filled the mini muffin pan which was 24 mini muffins. xo
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- jenna says
Can you replace the gluten free flour with coconut flour?
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- Melissa Klinker says
hmmm I’m not sure it would have the same consistency, but you could try Jenna! Let me know how it turns out! xo
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- Kristina says
if you didn’t need dairy free, could you use whole milk and still get a taste?
Reply
- Melissa Klinker says
I’m sure it would work Kristina – but the flavor may be a little different. Maybe just add a smidge of vanilla extract to compensate for the change? xo
Reply
- F.R. White says
I plan to use this recipe for our annual Mother’s Day Tea at my church. I will also use it with my granddaughters and great grandchildren for our monthly 4 Generation family Get-Together and Scrabble game night. Miz Flo
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- Melissa Klinker says
Yay yay yay! Thanks F.R. :) xo Melissa
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- Linz says
Thanks for a simple and yummy recipe! My whole family LOVES these!!
Reply
- Melissa Klinker says
Awesome Linz!! Thank you :) xo Melissa
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- Tammy McKee says
Can u use all purpose regular flour??
Reply
- Melissa Klinker says
Hi Tammy! Sure, you could try – I’ve only done it with Gluten Free flour, so I’m really not sure how they would turn out, but it doesn’t hurt to give it a whirl! :) xx
Reply
- Sara says
Thanks for posting this recipe!! My son has multiple food allergies so it’s tough for me to find gluten free AND egg free that actually rises and tastes decent. These were delish!!
Reply
- Melissa Klinker says
Awesome Sara! Thanks for letting me know :)
Reply
- Renee Weber says
Made these this morning. Was very easy to follow the instructions. Once I had them made I couldn’t wait for the rest of the family. I tried one and then another… They are really good. I had to put them away from sight or I’ll eat them all. :o)
Thanks for the recipe.Reply
- Melissa Klinker says
awesome Renee!! Thank you :) hehe me too – very addictive!!
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- Melinda says
I just made these & they totally fell apart! I did everything the same except used regular milk as we have a nut allergy. What happened???
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- Melissa Klinker says
I’m not sure Melinda – could be the substitution. I have only tried it the way I wrote & it turned out perfect. What about using soy – it might be a better alternative?!
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- Chris says
These were awesome! I only had 1% milk on hand and I didn’t have a mini muffin pan so I just made around 8 regular size muffins. I brushed the butter on the top and sides and rolled the muffin in the cinnamon sugar, I could of eaten these all right then and there (Hubby and I did get to try one as the official taste testers) but I made them the night before to have for breakfast and they were just as good the next morning.
Reply
- Melissa Klinker says
love it!! one of my favorites Chris :) Thank you xx
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- Michele says
Hi! Just wondered if you need to add xantham gum if it is not in your flour mix? These look delish! Can’t wait to try them!
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- mama♥miss says
Hey Michele! It is not needed at all (to be honest I had to Google what xantham gum was!). I just used the Gluten Free Bob’s Flour I suggested for the flour part. Hope that helps – they are super yummy – I need to make them again (they didn’t stick around very long :) xx
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- Christine says
Thank you so much, I don’t miss donuts anymore!
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- mama♥miss says
Thanks Christine :) xx
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- Melinda says
Can u sub regular milk for the almond milk? We also have a nut allergy in addition to wheat & egg.
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- mama♥miss says
I would think so – I really don’t think a milk substitution would affect the consistency enough to make a difference. All you can do is try!!! I used almond milk because I can’t drink regular milk or soy milk (neither can my friend I made them for) – and we wanted to enjoy them as well :) Let me know how it goes!
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- Dana says
These look amazing! I’m definitely going to try making these asap :)
-DanaReply
- mama♥miss says
Thank you Dana – you HAAAAAAAAAVE to try them – they are so yummy – warning though, you won’t eat just one!! :)
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- Sharon says
They really were yummy and the presentation was extra special in the paper liner!
Reply
- mama♥miss says
awww thanks Mom – glad you enjoyed them!
Reply
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