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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


  1. Preheat the oven to 180C/350F and grease a 24 hole mini muffin tin. (I use Wilton Bake Easy spray to grease).
  2. Place the flour, light brown sugar, ground cinnamon, baking powder and bicarb into a large bowl and stir until combined.
  3. Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.
  4. 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!
  5. 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.
  6. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  7. Once cooled, place the 1/2 stick of butter into a shallow bowl and melt. Place the granulated sugar into another shallow bowl.
  8. 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?)
  9. Muffins will keep in an airtight container at room temperature for 3 days.

Recipe Notes

Recipe by Annie of Annie's Noms