Mini Cinnamon Doughnut Muffin Bites (Duffins)

Mini Cinnamon Duffins (Doughnut muffins)- mini muffins crossed with doughnuts, baked not fried and covered in cinnamon sugar. Very hard to resist.


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One of the recipes that I bake most often, because it's quick, easy and always has good results is my Strawberry Duffins recipe (Strawberry Duffins). This week I decided to make an alternative using the same batter,  but sprinkled in cinnamon sugar instead- Mini Cinnamon Duffins. 


They are bite-sized duffin yumminess, covered in cinnamon sugar, that are too little to be that naughty, unless of course you end up eating 4 or 5 of them in one go, which I would never do, obviously...

I make mini versions  of these cinnamon duffins because, with no filling in the middle, the full-size might be a bit too much. They are ridiculously moreish. You've been warned! They are moist and remarkably like eating a doughnut, but without the grease. 


Mini Cinnamon Doughnut Muffin Bites make a good afternoon treat for the kids or a treat for their lunchbox, because they are just the right size to pop inside.

Top Tips


  • I recommend using silicone cake cases. They are so easy to peel off when the duffins have cooled and they hold the shape better than paper cases, plus they're reusable!
  • Take care not to over-mix the batter. It all needs to be combined, but not runny and smooth. It should be thick.
  • When coating the duffins in sugar, sprinkle over the top first and then lift each one and sprinkle the sides too, to get a good coating.


Make Mini Cinnamon Doughnut Muffin Bites

Mix the dry ingredients.

Melt the butter, mix the eggs and the yoghurt and add to the mixture with the vanilla.

Mix to a thick batter.

Spoon into cake cases.

Bake

Make the cinnamon sugar.

Sprinkle the sugar over the cooled duffins.

doughnut, muffin, duffin, cinnamon
cake
British
Yield: 15
Author:
Mini Cinnamon Duffins

Mini Cinnamon Duffins

prep time: 10 Mcook time: 17 Mtotal time: 27 M
Mini Cinnamon Duffins (Doughnut muffins)- mini muffins crossed with doughnuts, baked not fried and covered in cinnamon sugar. Very hard to resist.

ingredients:

For the Duffins
  • 200g plain flour
  • 150g caster sugar
  • 150ml fat free Greek yoghurt
  • 2 eggs
  • 150g butter
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
For the sugar topping
  • 2 tsp cinnamon
  • 15g caster sugar

instructions:

How to cook Mini Cinnamon Duffins

  1. Mix all the flour, caster sugar and bicarbonate of soda together in a large bowl.
  2.  Melt the butter and tip into the dry ingredients with the vanilla.
  3. Mix the eggs and the yoghurt together in a jug.
  4. Tip the egg mixture in and start combining all the ingredients slowly. You want it to be thick and slightly lumpy, so don't over-mix or you won't get the right texture.
  5. Put fairy cake cases into a tart tin.
  6. Spoon mixture into fairy cake cases until they are 3/4 full.
  7. Put them in the oven at 190 (170 fan), Gas mark 5 for 15-17 mins. They should be golden and firm.
  8. While they are baking, mix the cinnamon and 2 tbsp caster sugar together in a small bowl.
  9. When baked, remove from the oven and leave on a cooling rack.
  10. After you have taken the duffins out of the oven and allowed them to cool a little (not completely cold), spoon the cinnamon sugar over the duffins and give each one a little shake to spread the sugar.
  11. Tip the excess sugar back into the bowl and repeat.

NOTES:

I recommend using silicone cake cases. They are so easy to peel off when the duffins have cooled and they hold the shape better than paper cases, plus they're reusable! Take care not to over-mix the batter. It all needs to be combined, but not runny and smooth. It should be thick. When coating the duffins in sugar, sprinkle over the top first and then lift each one and sprinkle the sides too, to get a good coating.

Calories

180

Fat (grams)

9

Sat. Fat (grams)

5

Carbs (grams)

22

Fiber (grams)

0.5

Net carbs

22

Sugar (grams)

12

Protein (grams)

3

Sodium (milligrams)

81

Cholesterol (grams)

47
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