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Craving a donut but don’t have a donut pan or don’t want to worry about frying the donuts? No problem! Try these delicious Apple Donut Mini Muffins! They have the consistency of a donut but are made in a mini muffin pan.
Since apples are in season I’ve been making a lot of desserts with apples in them. There’s a farmer that comes to the farmer’s market and they always have the best fruit. They sell apples in all sizes of baskets. This past week I got a $10 basket which had about 20 apples in it so I’ve been making a ton of apple recipes.
These mini muffins are easy to make. All of the ingredients in them are things that I have on hand everyday so I didn’t even have to go out and buy anything. They came together quickly and baked to a nice golden brown in the oven.
When I first tasted one I was a little disappointed by the lack of big apple flavor. I’ll definitely use double the apples next time (this is reflected in the recipe). Plus I didn’t think they really tasted like donuts. Then I remembered that they were supposed to have a topping.
To top the donuts I simply had to dip them in melted butter then roll the tops in cinnamon sugar. After doing that these Apple Donut Mini Muffins were delicious! It’s amazing that a little sugar can make such a big different but it did. These are a great fall breakfast or snack.
For the muffins:
- 1 1/2 c. flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 c. butter, softened
- 1/2 c. brown sugar
- 2 small apples, peeled and grated
- 1 egg
- 1/4 c. milk
For the topping:
- 4 Tablespoons butter, melted
- 1/4 c. sugar
- 1 Tablespoon cinnamon
- Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray and set aside.
- In a large bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a medium bowl combine butter and brown sugar. Add in the apples, egg, and milk and mix well.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Using a cookie scoop or a tablespoon fill the mini muffin cups 3/4 of the way full with the mixture.
- Bake for 15 minutes or until golden brown.
- Remove from oven and cool for 15 minutes.
- Place the melted butter in a small bowl. Mix together the sugar and cinnamon in another small bowl.
- Dip the tops of the mini muffins into the butter and then into the sugar mixture.
- Store in an air tight container for up to 5 days.
Recipe adapted from Persnickety Plates