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This is one of those recipes that I regard as dangerous.
Dangerous because I am hopeless to resist them and would happily devour all 24 glorious little mini muffins in one go.
These muffins really do live up to their name, with their ever so slightly crisp shell and beautifully soft and fluffy, lightly cinnamon and coconut scented interior, they are simply heavenly, if they were any more doughnut-ty they would actually be doughnuts.
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These glorious little mini muffins will keep for 2-3 days if stored in an airtight container at room temperature.
Doughnut Muffins
Makes 24 Mini Muffins
For the muffins:
200g plain flour
2 tsp baking powder
pinch of salt
1/4 tsp cinnamon
150g golden caster sugar
1 large egg, lightly beaten
190ml buttermilk
1 tsp vanilla paste
60ml coconut oil, melted
coconut oil or sunflower oil for greasing the muffin tin
For the coating:
75g unsalted butter, melted
100g golden caster sugar
1/4 tsp cinnamon
1 x 24-hole mini muffin tin
To make your muffins:
Preheat the oven to 180C.
Grease a 24-hole mini muffin tin with coconut oil or sunflower oil and set aside.
In a large mixing bowl, sift together the flour, baking powder, salt and cinnamon. Add the sugar and stir to combine.
Make a well in the centre of the dry ingredients and pour the lightly beaten egg, buttermilk, vanilla paste and coconut oil into the well. Fold the dry and wet ingredients together just until combined. Do not over-mix.
Divide the mixture evenly between the cavities of the prepared muffin tray. Bake the muffins in the preheated oven for 12-15 minutes.
Remove the tray from the oven and allow the muffins to cool in the muffin tray just for a few minutes before tipping the muffins out onto a wire rack to cool, you may need to gently tease the edges of some of the muffins to get them to fall.
Whilst the muffins are still warm from the oven, dip the top of each one in the melted butter and then roll in sugar, coating liberally.
Enjoy!