Mini Muffin Doughnut Bites

This may be the last time I make these for a while, purely because it's pretty hard to stop eating them. That's the trouble with making mini things. When we went to Vermont, our hotel was right by a Dunkin' Donuts. I can only describe this as a curse because now I've yet to try a doughnut that is half as good as theirs. In the absence of a Dunkin' Donuts I made these mini muffin doughnut bites which are actually pretty darn close to the perfect doughnut texture...light, fluffy and moreish.
 
The recipe was adapted from Shutterbean's baked cinnamon sugar doughnuts and I kept it pretty much the same except for swapping the buttermilk for sour cream and baking them in a mini muffin tray rather than a doughnut tray. These would be perfect to make for a kids party, well any party really. I snuck them into the cinema to share with friends...saved me and Nick from eating them all.
 
I coated mine in cinnamon sugar, the same at Tracy from Shutterbean but you could top them with anything from chocolate ganache to pink glaze and sprinkles. I tried a couple without the sugar on and they were delicious as well. If you wanted chocolate doughnut bites, replace 30g of the flour with cocoa powder. The options are pretty endless, that's what I love about recipes like this, they're so adaptable. Use the cinnamon and nutmeg if you want to, they add a lovely flavour, especially if you don't coat them in sugar.
 
Coffee and warm doughnuts...perfect.
 
Mini Muffin Doughnut Bites
(adapted from Shutterbean)
 
155g plain flour
150g caster sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
pinch of salt
1 extra large or 2 small eggs
120g sour cream
30g unsalted butter, melted
1 teaspoon vanilla extract
 
for the cinnamon sugar:
60g unsalted butter, melted
100g caster sugar
1 teaspoon cinnamon
  1. Preheat the oven to 180 C/350 F. Grease a mini muffin tray and set aside.
  2. Sift all the dry ingredients together into a large bowl. In a jug, whisk together all of the liquid ingredients. Pour into the bowl with the flour etc and mix until smooth.
  3. Fill each hole in the muffin tray three quarters full. It might be easier to transfer the mix to a jug to do this.
  4. Bake for 10-12 minutes, or until a cocktail stick comes out clean.
  5. Let cool in the tray for 5 minutes before transferring to a wire rack.
  6. For the sugar coating, mix the sugar and cinnamon together in a bowl. Brush each doughnut bite with the melted butter and then dip into the cinnamon sugar mix.