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Indian Spiced Mini Donut Muffins

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Betty Crocker Tasteseekers
Updated Aug 4, 2016
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Turn mini muffins into donuts! Simply roll warm muffins in melted butter and coat with spiced sugar. Cinnamon, cardamom, and garam masala add a little Indian flair.

More About This Recipe

  • Developing recipes can be challenging. Usually it takes hours of concepting and several kitchen tests to get it just right. Sometimes it’s a piece of cake -- like when we created this recipe for Indian Spiced Mini Donut Muffins.

    Sure, it helped that the recipe idea was actually created years ago. You see, just like people, recipes can benefit from a makeover. To create our Indian Spiced Mini Donut Muffins, we performed a muffin makeover.

    Here’s the story. As Betty Crocker Taste Seekers, we’re constantly trying new foods, reading new recipes and generally searching and hunting all over for food trends and recipe ideas. Sometimes an idea just hits us -- THIS IS IT!

    That’s what happened with the idea for donut muffins. What’s a donut muffin? It’s a simple spiced muffin that’s been dipped in melted butter and rolled in cinnamon sugar. It’s a muffin that tastes like a donut. You (or your Grandma) may also know them as French Breakfast Puffs.

    The French Breakfast Puff recipe is a Betty Crocker classic. To update it, we made a few ingredient tweaks (used butter instead of shortening, increased the spices), made them mini, and changed the name -- and Indian Spiced Mini Donut Muffins were born. (Don’t worry, we’re still fans of French Breakfast Puffs and we’ve kept them part of our recipe collection.)

    We loved the new mini donut muffins so much that we featured them in The Betty 10 to represent the street food trend. (The Indian spice flavor profile was inspired by a Minneapolis food truck.)

    We hope you love them too!

    Jennifer, BC Taste Seeker

    Do you like to go sweet or savory for breakfast?

Indian Spiced Mini Donut Muffins

  • Prep Time 15 min
  • Total 40 min
  • Servings 24
  • Ingredients 14
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Ingredients

  • 1/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup milk
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground cardamom
  • 1/2 cup butter, melted

Instructions

  • Step 
    1
    Heat oven to 350° F. Grease 24 mini muffin cups.
  • Step 
    2
    In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
  • Step 
    4
    In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.

Nutrition

No nutrition information available for this recipe
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