Ingredients
Scale
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup buttermilk*
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. ground cinnamon
- 2 Tbsp. butter
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 375ºF and lightly grease a 24-count mini muffin pan**. Set aside.
- In a large bowl using either a hand-held or stand mixer, cream together butter and sugars until pale and fluffy. Beat in the egg, milk, and vanilla, stopping to scrape the sides of the bowl when necessary.
- Add flour, baking powder, salt, and cinnamon, mixing on a low speed until just combined. Do not overmix.
- Use a tablespoon to divide the batter evenly among the 24 muffin cavities, filling each cavity about 2/3 of the way full. Bake for 8-10 minutes, or until donuts holes begin to turn brown on the edges and spring back when touched. Remove from oven and allow to cool before applying the cinnamon sugar coating.
- Prepare the coating: Place butter in a small microwave-safe bowl and microwave on high for until fully melted, about 30 seconds. In a separate bowl, combine sugar and cinnamon. Quickly dip each donut hole into the melted butter and then roll it in the cinnamon-sugar, shaking off any excess. Set on wire rack to set. Donuts can be stored in an airtight container for up to 1 week.
Notes
* If you do not have buttermilk, you can add 2 Tbsp. of plain yogurt to 1/2 cup of milk and use that instead.
** If you do not have a mini muffin pan, these can easily be made into regular sized donuts or muffins. Simply adjust baking times accordingly (12 minutes for donuts, 18 minutes for muffins).
- Prep Time: 10 mins
- Cook Time: 10 mins