Thanksgiving is in TWO days ya’ll. Someone please explain to me how this is even possible. 2020 has seemed to be the longest year ever but in other ways, also the shortest. Like, I feel as though just yesterday was the beginning of this pandemic and worldwide shutdown, and now it’s almost December? But on the other hand, I have a full blown toddler that will be turning two in a few months? What the actual f*ck. Time is weird this year.
Speaking of time on an entirely different level, does anyone else struggle with what to eat for breakfast on the holidays? My family eats at 1:30 in the afternoon, so not quite lunch but not yet dinner either. That means breakfast is always a weird topic. Do I starve to death until 1pm or do I somehow inevitably overeat and become miserable? If this sounds like you, fear not, I’ve got you covered. I think I finally found my solution whether you’re looking for an easy grab and go, a delicious side to your bacon and eggs, or just simply trying to load up on sugar before a long day with your relatives. Cinnamon Sugar Donut Muffins.
These donuts may be miniature in size, but they are definitely sizable in flavor. Sweet, buttery, cake donut-like, and just plain addictive. They are basically the perfect accompaniment to your morning milk or coffee that you never knew you needed. Plus, making miniature muffins makes you feel less guilty about eating a few 😉
Try this recipe out and let me know what you think in the comments below. Happy Baking!
Looking for other Thanksgiving recipes? Here are some ideas:
Cinnamon Sugar Donut Muffins
Ingredients
- 9 oz unsalted butter, softened
- 1 1/3 cups sugar
- 3 eggs
- 4 1/2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 1/4 cups milk
- 1/3 cup buttermilk
- 8 oz unsalted butter, melted – for dipping
- 1 cup sugar + 3 tsp cinnamon – for coating
Instructions
- Sift together flour, baking soda, salt, and nutmeg. Set aside.
- In a mixing bowl fitted with a paddle attachment, cream together butter and sugar. Slowly add eggs one at a time.
- Combine milk and buttermilk. Alternate adding dry ingredients and wets (milks) into butter and egg mixture. (I like to start with 1/3 dries then 1/2 of milks ect. ect.) Be sure to scrape down sides and bottom of bowl to ensure all is fully incorporated.
- Scoop batter into a non-stick silicon or lightly sprayed mini muffin pan.
- Bake at 350 degrees for 15-17 minutes or until muffins spring back when touched. You should not be able to leave an imprint.
- Immediately turn muffins out of pan and dunk in melted, slightly cooled butter. Toss in cinnamon and sugar to coat.
- These muffins are best enjoyed the day they are made but will keep well in an airtight container for 1-2 days after.
