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Maple Cinnamon Mini Doughnut Muffins

Moist Mini Doughnut Muffins with the perfect combination of maple syrup and cinnamon rolled in sugar to finish them off - perfect for a quick little snack!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24


  • For the Doughnut Mini Muffins:
  • 2 cups plain flour
  • 3/4 cup light brown sugar
  • 3/4 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 egg
  • 1/4 cup good quality maple syrup
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 stick (56g) unsalted butter, melted and slightly cooled
  • For the sugar coating:
  • 1/2 stick (56g) butter, melted
  • 1/2 cup granulated sugar


  • Preheat the oven to 180C/350F and grease a 24 hole mini muffin tin. (I use Wilton Bake Easy spray to grease).
  • Place the flour, light brown sugar, ground cinnamon, baking powder and bicarb into a large bowl and stir until combined.
  • Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.
  • Pour the wet ingredients into the dry and stir until combined. Don't be tempted to over mix, otherwise you'll end up with rubbery muffins!
  • Fill the muffin holes 3/4 full and then place in the oven for 10-15 minutes (mine took 14 minutes), until risen, golden and an inserted skewer into the centre comes out clean.
  • Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  • Once cooled, place the 1/2 stick of butter into a shallow bowl and melt. Place the granulated sugar into another shallow bowl.
  • Dip each muffin into the melted butter and then roll in the granulated sugar. Then stuff your face!! (They're mini, so you can eat 5, right?)
  • Muffins will keep in an airtight container at room temperature for 3 days.


Recipe by Annie of Annie's Noms