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!
For the Doughnut Mini Muffins:
light brown sugar
bicarbonate of soda
good quality maple syrup
stick (56g) unsalted butter,
melted and slightly cooled
For the sugar coating:
stick (56g) butter,
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