Description
These Mini Baked Cinnamon Sugar Donut Bites are a delightful treat, perfectly soft and moist on the inside with a sweet cinnamon sugar coating on the outside. Made from a simple batter using pantry staples like brown sugar, sour cream, and cinnamon, these bite-sized donuts bake up quickly in mini muffin pans for an easy breakfast or snack.
Ingredients
Scale
Donut Batter
- ½ cup packed light brown sugar
- 1 large egg
- â…“ cup vegetable oil (or avocado oil)
- 1 cup sour cream
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Sugar Coating
- 1 ¼ cups granulated sugar
- 4 teaspoons ground cinnamon
- ½ cup salted butter, melted
Instructions
- Preheat the Oven: Place the oven rack in the center position and preheat the oven to 375°F (190°C) to ensure even baking for the mini donuts.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, egg, vegetable oil, sour cream, milk, and vanilla extract until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, ground cinnamon, and salt to the wet mixture. Gently whisk until just combined, making sure most lumps are mixed out but avoiding overmixing to keep the donuts tender.
- Prepare Muffin Pans: Spray 36 wells of two mini muffin pans with non-stick cooking spray to prevent sticking.
- Fill Pans with Batter: Scoop about 1 ½ tablespoons of the batter into each muffin cup, distributing evenly between the pans.
- Bake the Donuts: Place both pans on the center oven rack and bake for 10 to 12 minutes, until the donuts have risen and a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
- Melt Butter: While the donuts bake, melt the salted butter in a small bowl and set aside for coating.
- Prepare Cinnamon Sugar Mixture: In a large zip-top bag, combine the granulated sugar and ground cinnamon. Seal the bag and shake well to mix thoroughly.
- Coat the Donuts: After the donuts have cooled for a few minutes, gently dip each donut into the melted butter, allowing any excess butter to drip off so the coating stays light.
- Toss in Cinnamon Sugar: Place about 6 donuts at a time into the cinnamon sugar bag. Seal and gently shake until the donuts are fully coated with the cinnamon sugar mixture.
- Serve: Remove coated donuts from the bag, tap off any extra cinnamon sugar, and continue with the remaining donuts. Serve immediately and enjoy your warm, cinnamon sugar-coated mini baked donuts!
Notes
- Do not overbake the donuts to keep them soft and moist inside.
- Using sour cream adds moisture and tenderness to the donuts.
- You can substitute vegetable oil with avocado oil for a slightly healthier option.
- Make sure to coat the donuts lightly with butter to prevent the cinnamon sugar from becoming too heavy.
- These donut bites are best served fresh but can be stored in an airtight container for up to 2 days.
