Oh my goodness, you’re going to flip when you try these mini powdered sugar donut muffins! I stumbled upon this recipe years ago when I needed a last-minute treat for my daughter’s preschool brunch. Now they’re my secret weapon for bake sales, sleepy Saturday mornings, and those “I need something sweet RIGHT NOW” moments. These bite-sized goodies give you all the joy of fresh donuts without the fuss of frying. Just imagine: warm, fluffy little muffins straight from the oven, rolled in a cloud of powdered sugar that sticks to your fingers in the most delightful way. Trust me – one batch disappears faster than you can say “donut hole.”
Why You’ll Love These Mini Powdered Sugar Donut Muffins
These little bites of heaven check every box for the perfect treat:
- They’re ready in under 30 minutes – seriously, from bowl to sugar-dusted bliss faster than a grocery store run
- No special equipment needed (that mini muffin tin hiding in your cabinet is begging to be used)
- The texture is pure magic – cloud-soft inside with that irresistible powdered sugar crunch
- Perfect portion control (but let’s be real, you’ll eat four… I always do)
- Party superstars – pile them high on a cake stand and watch them vanish
Honestly? They might just ruin regular donuts for you. You’ve been warned!
Ingredients for Mini Powdered Sugar Donut Muffins
Here’s everything you’ll need for these irresistible bites – I promise it’s all pantry staples you probably have right now:
- 1 cup all-purpose flour (spooned and leveled – no packing!)
- 1/2 cup granulated sugar (regular white sugar works perfectly)
- 1 tsp baking powder (make sure it’s fresh for maximum puff)
- 1/4 tsp salt (balances the sweetness beautifully)
- 1/2 cup milk (whole milk makes them extra rich, but any kind works)
- 1 large egg (room temperature blends smoother)
- 2 tbsp melted butter (cooled slightly – hot butter cooks the egg!)
- 1 tsp vanilla extract (the good stuff makes a difference)
- 1/2 cup powdered sugar (for that magical snowy coating)
See? Nothing fancy – just simple ingredients that transform into something extraordinary. Now let’s make some magic!
How to Make Mini Powdered Sugar Donut Muffins
Okay, let’s get to the fun part! These little guys come together so easily, you’ll be amazed at how professional they look. Just follow these simple steps – I’ve made this recipe dozens of times, so I’ve got all the little tricks down for you.
Step 1: Prepare the Batter
First things first – grab two mixing bowls. In one, whisk together your flour, sugar, baking powder and salt until they’re best friends. In the other bowl, whisk the milk, egg, melted butter and vanilla like you’re making the world’s smallest milkshake. Now here’s the key: pour the wet ingredients into the dry and stir just until combined. I mean it – stop when you still see a few flour streaks! Overmixing is the enemy of fluffy muffins. The batter will be thick but pourable – perfect for little mounds of joy.
Step 2: Bake to Perfection
While you were mixing, your oven should have been preheating to 350°F (that’s 175°C for my metric friends). Spoon the batter into your greased mini muffin tin, filling each cup about 2/3 full – I use a small cookie scoop for this because it’s less messy. Bake for 10-12 minutes until they’re just starting to turn golden at the edges. Pro tip: they’re done when they spring back slightly when you poke them gently. Don’t wait for them to brown too much – we want them tender!
Step 3: Coat with Powdered Sugar
Here’s where the magic happens. Let the muffins cool in the pan for just 2 minutes – they should be warm but not piping hot. Pour your powdered sugar into a shallow bowl. Working with 3-4 muffins at a time, roll them gently in the sugar until they’re completely coated. The warmth helps the sugar stick beautifully. If you want extra sweetness (who doesn’t?), let them cool completely and give them a second roll. Just try not to eat them all before they make it to the serving plate!
Tips for Perfect Mini Powdered Sugar Donut Muffins
After making these dozens of times (okay, maybe hundreds – don’t judge my sweet tooth!), I’ve picked up some foolproof tricks:
- Piping bag pro move: Spooning batter gets messy. Use a piping bag or zip-top bag with the corner snipped off for perfectly even muffins every time.
- Double the sugar love: Roll once while warm, then again after cooling completely for that bakery-style thick powdered sugar coating.
- Grease like you mean it: Get into every crevice of that mini muffin tin – butter works better than spray here.
- Timing is everything: Coat when warm but not hot (about 2 minutes out of the oven) – too soon melts the sugar, too late and it won’t stick.
- Fresh is best: These shine brightest eaten same day, but a quick 10-second microwave zap brings back that just-baked magic.
Trust me – these little tweaks take your muffins from “good” to “can’t-stop-eating-them” amazing!
Ingredient Substitutions & Notes
I know we don’t always have everything on hand, so here are my tested swaps that work like a charm:
- Milk: Almond milk or oat milk work perfectly if you’re dairy-free – just use the same amount. Even orange juice makes a fun citrusy twist!
- Flour: For gluten-free, I’ve had great results with 1:1 gluten-free flour blends (Bob’s Red Mill is my go-to).
- Egg: In a pinch? 1/4 cup applesauce or mashed banana does the trick, though the texture will be slightly denser.
- Sugar coating: For a fun twist, mix powdered sugar with cinnamon or matcha powder before rolling.
Remember – fresh baking powder makes all the difference in getting those perfect little domes!
Serving Suggestions for Mini Powdered Sugar Donut Muffins
These little sugar-dusted gems are crazy versatile! I love piling them high on a vintage cake stand for brunch with mimosas – the powdered sugar looks so pretty against fresh berries. They’re absolute perfection dunked in morning coffee (just try not to inhale the sugar cloud!). My kids go nuts when I tuck a few in their lunchboxes with a sticky note that says “sweet surprise!” For parties, skewer them on lollipop sticks and stick them in a foam block for the cutest edible centerpiece. Honestly? They never last long enough to need fancy presentation!
Storage & Reheating Instructions
These sweet little muffins are best the day you make them, but they’ll keep in an airtight container at room temperature for up to 2 days (if they last that long!). The powdered sugar might soak in a bit – just give them another quick roll before serving. To bring back that fresh-from-the-oven magic, pop them in the microwave for 10-15 seconds. For longer storage, freeze them uncoated in a freezer bag up to 3 months, then thaw and sugar-coat when ready to devour!
Nutritional Information
Here’s the scoop on these sweet little bites – each mini powdered sugar donut muffin comes in around 120 calories. Remember, these are just estimates based on standard ingredients. Your exact nutrition may vary depending on brands and how generous you get with that powdered sugar coating! (I won’t tell if you don’t measure too carefully.)
FAQs About Mini Powdered Sugar Donut Muffins
Can I freeze these mini donut muffins? Absolutely! Freeze them uncoated in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, just thaw at room temperature and roll in powdered sugar. They taste just as fresh!
How long do they stay fresh? These little muffins are best eaten the day they’re made, but they’ll keep in an airtight container at room temperature for up to 2 days. The powdered sugar may soak in a bit, but a quick re-roll fixes that!
Can I make them gluten-free? Yes! Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. I’ve had great results with Bob’s Red Mill – they come out just as fluffy and delicious.
What if I don’t have a mini muffin tin? No worries! You can use a regular muffin tin, but adjust the baking time to 15-18 minutes. They’ll be bigger, but just as tasty – just double the powdered sugar for coating!
Print
30-Minute Mini Powdered Sugar Donut Muffins You’ll Crave
- Total Time: 22 mins
- Yield: 12 mini muffins
- Diet: Vegetarian
Description
Quick and easy mini powdered sugar donut muffins. These bite-sized treats are soft, fluffy, and coated in sweet powdered sugar.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add milk, egg, melted butter, and vanilla. Stir until just combined.
- Fill muffin cups 2/3 full. Bake for 10-12 minutes until lightly golden.
- Let cool slightly, then roll in powdered sugar while warm.
- Serve immediately or store in an airtight container.
Notes
- Do not overmix the batter to keep muffins tender.
- For extra sweetness, roll in powdered sugar a second time.
- Best enjoyed fresh but can be reheated for 10 seconds.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American