Description
These Mini Baked Cinnamon Sugar Donut Bites are a delightful treat perfect for breakfast or a snack. Light, fluffy, and baked to golden perfection, these bite-sized donuts are coated in a buttery cinnamon sugar mixture for an irresistible sweet finish. Made with pantry staples like brown sugar, sour cream, and cinnamon, they come together quickly and easily in under 30 minutes, serving 36 mini donuts that are perfect for sharing.
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 Oven: Place the oven rack in the center position and preheat the oven to 375°F (190°C) to ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the light brown sugar, egg, vegetable oil, sour cream, milk, and vanilla extract until smooth and fully combined.
- Add Dry Ingredients: Gently whisk in the all-purpose flour, baking powder, ground cinnamon, and salt until just combined; mix enough to remove most lumps but avoid overmixing.
- Prepare Muffin Pans: Spray two mini muffin pans (36 wells total) with non-stick cooking spray to prevent sticking.
- Fill Muffin Cups: Using a tablespoon or small scoop, spoon about 1 ½ tablespoons of batter into each muffin well, filling evenly.
- Bake Donuts: Place both pans side by side on the center oven rack and bake for 10 to 12 minutes. Donuts should rise and a toothpick inserted should come out clean. Be careful not to overbake.
- Melt Butter: While donuts bake, melt the salted butter in a small bowl and set aside for coating.
- Prepare Cinnamon Sugar: Combine granulated sugar and ground cinnamon in a large zip-top plastic bag. Seal and shake until evenly mixed.
- Cool Donuts Slightly: After baking, allow donuts to cool for a few minutes so they are warm but not hot for coating.
- Coat Donuts: One at a time, dip each donut into the melted butter, allowing excess to drip off. Immediately place about 6 donuts into the zip-top bag with cinnamon sugar and gently shake to coat evenly.
- Finish and Serve: Remove donuts from the bag and tap off excess cinnamon sugar. Continue the process with the remaining donuts. Serve warm and enjoy these mini cinnamon sugar delights!
Notes
- Be careful not to overbake the mini donuts to keep them tender and moist.
- Use non-stick spray or grease the mini muffin pans thoroughly to prevent sticking.
- For a dairy-free option, substitute milk and sour cream with plant-based alternatives.
- Donuts are best served fresh but can be stored in an airtight container at room temperature for 2 days.
- You can reheat baked donuts in the microwave for a few seconds before coating for best results.
