Name: Mini Powdered Sugar Donut Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp ground nutmeg; 1/2 cup granulated sugar; 1 large egg; 1/2 cup whole milk; 4 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1/2 cup powdered sugar (for coating)

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Mini Powdered Sugar Donut Muffins are soft, fluffy, and delightfully sweet little treats that taste just like classic powdered sugar donuts—but in a bite-sized muffin form. They’re baked instead of fried, making them a quicker, less messy, and slightly lighter alternative to traditional donuts. Perfect for breakfast, brunch, or a cozy afternoon snack, these muffins are a nostalgic treat that’s easy to whip up in no time.

Why You’ll Love This Recipe

I love how these muffins come together so quickly and taste just like the powdered sugar donuts I grew up eating. There’s no deep-frying involved, which makes the process so much simpler and cleaner. The texture is light and cakey, with just the right amount of sweetness. Plus, they’re the perfect size for popping into my mouth—dangerously easy to snack on! These are also great for entertaining or packing into lunchboxes, and they freeze beautifully for make-ahead treats. Mini Powdered Sugar Donut Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Ground nutmeg
Granulated sugar
Egg
Whole milk
Unsalted butter (melted)
Vanilla extract
Powdered sugar (for coating)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with paper liners.
In a medium bowl, I whisk together the flour, baking powder, salt, and nutmeg.
In a separate bowl, I whisk the sugar and egg until combined, then stir in the milk, melted butter, and vanilla extract.
I add the wet ingredients to the dry ingredients and mix until just combined—making sure not to overmix.
I spoon the batter into the mini muffin pan, filling each cup about ¾ full.
I bake for about 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Once the muffins are out of the oven and slightly cooled, I roll them in powdered sugar while still warm to help the sugar stick.
For a thicker coating, I let them cool completely and then roll them in powdered sugar again.

Servings and timing

This recipe makes about 24 mini muffins.
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: Approximately 25 minutes

Variations

I sometimes add a dash of cinnamon to the batter for a warm spice twist.
For a different coating, I roll the muffins in cinnamon sugar instead of powdered sugar.
I like to add a tiny bit of lemon zest to the batter for a subtle citrus flavor.
If I want a richer flavor, I swap out the whole milk with buttermilk.
For a chocolate version, I mix in mini chocolate chips before baking and coat with cocoa powder and powdered sugar.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them for up to 2 months. I just make sure they’re fully cooled before freezing. When I’m ready to eat, I let them thaw at room temperature and roll them in a bit more powdered sugar if needed.

To reheat, I pop them in the microwave for about 10 seconds to bring back their soft texture. Mini Powdered Sugar Donut Muffins

FAQs

How do I keep the powdered sugar from melting?

I let the muffins cool slightly before rolling them in the first layer of powdered sugar, and once fully cooled, I roll them again. This double coat helps prevent the sugar from melting.

Can I make these in a regular muffin tin?

Yes, I can use a regular muffin tin, but I increase the baking time to about 18–20 minutes and fill the cups ¾ full. The texture remains the same, just in a larger size.

Do these taste like real donuts?

They absolutely do. I find the flavor and texture are similar to old-fashioned cake donuts, especially with the powdered sugar coating.

Can I make them dairy-free?

Yes, I swap the milk with a non-dairy alternative like almond milk and use a dairy-free butter substitute. The results are still moist and fluffy.

Why is nutmeg used in the recipe?

Nutmeg adds that classic donut-shop flavor. I use just a small amount to give the muffins a warm, slightly spiced depth that enhances the overall taste.

Conclusion

Mini Powdered Sugar Donut Muffins are the ultimate quick-fix when I’m craving donuts but don’t want the mess of frying. They’re light, sweet, and incredibly satisfying. Whether I’m making them for brunch, a party, or just for myself, they’re always a hit. I love how easy they are to customize and how well they keep—though they rarely last long enough to need storing!