RIP Smokey Bones and their amazing donuts! This is the closest I’ve got to that favor (baked, not fried!). I did actually buy a mini donut baking pan, but it was too small and more of a hassle than anything. The mini muffin pan is much easier to work with, and makes them all in one round. These are really good on their own, or they can be dipped in chocolate or strawberry sauce. I store them in the fridge and pop them in the microwave for a few seconds. Now back to mourning Smokey Bones… next task is getting my hands on the baked beans recipe. I have tried a few times, but not quite there yet!
Cinni-Mini Muffins
Servings: 10
Equipment
- 1 Mini Muffin Baking Pan (the one I use makes 24)
- 1 Basting Brush
Ingredients
- ¾ cup All-Purpose Flour
- 2 Tbsp Corn Starch
- ⅓ cup Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ⅓ cup Buttermilk
- 1 Egg
- 1 Tbsp Butter (melted)
- 1 tsp Vanilla
Topping
- ½ cup Sugar
- 1 tsp Cinnamon
- 3 Tbsp Butter (melted)
Optional
- Chocolate Sauce (or whatever sweet topping you prefer!)
Instructions
- Preheat oven to 375 °F
- Mix all dry ingredients in a large bowl.
- Add buttermilk, egg, melted butter, and vanilla and mix well.
- Spray the muffin pan with non-stick cooking spray.
- Pour the mixture evenly into each muffin cup.
- Bake for 10 minutes at 375 °F
- While muffins are baking, prepare the topping: mix together the sugar and cinnamon in a shallow bowl. Melt the butter in a separate bowl.
- After muffins are done baking (and while still hot) dip the basting brush into the melted butter and coat each muffin evenly. Then dip into the sugar/cinnamon mixture and coat evenly.
I do not fill the cups all the way up, but leave a small space. I usually have 4 empty cups, making 20 muffins instead of 4.
I like to have a plate ready to put the muffins on after I have buttered and "cinnamon/sugared" each one.