Hurrah for these versatile, easy-to-make, sparkly (and delicious) goodies. That butter-sugar topping, oh my! That’s what turns these little cakes into donut muffins. But you can also frost these muffins to serve them as cupcakes, if you like. Before baking, be sure to read Baking Together #48: Mini Sugar Donut Muffins? Yes, Please, which contains important information about mini-muffin pan sizes and includes variation ideas – like a classic cinnamon-sugar donut mini muffin. (FYI - Editor tested with this Cuisinart pan, pictured below. Also available in store at Le Roux for Vineyarders.)
Makes 20
For the muffins
- 1 cup (4 1/2 ounces) unbleached all-purpose flour
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 cup (2 ounces) milk, at room temperature
- 1 large egg, at room temperature
- 4 tablespoons (2 ounces) unsalted butter, melted and slightly cooled
- 1 1/4 teaspoons finely grated lemon zest
For the topping
- 1/2 cup (3 1/2 ounces) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
Make the muffins
1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease 20 cups in mini muffin/cupcake tin(s).
2. Whisk the flour, sugar, baking powder and salt in a medium bowl until well blended. Pour the milk into a 1-cup measure. Add the egg and whisk until well blended. Pour the liquid over the dry ingredients along with the melted butter and lemon zest. Using a spatula, fold until just blended.
3. Spoon the batter evenly between the prepared muffin/cupcake cups (about 1 scant tablespoon each). Bake until a pick inserted in the center comes out clean, 11 to 13 minutes.
4. Move the pan(s) to a rack and let cool for about 5 minutes. Slide the tip of a paring knife down one side of the cup. With help from your other hand, use the knife to gently lift out the muffins. Let the muffins cool, rounded side up, on the rack until room temperature, 15 to 30 minutes.
Make the topping and top the muffins
1. Put the sugar and the melted butter in separate small bowls.
2. Working with one muffin at a time, dip the top in the melted butter, allowing any excess to drip off; then roll the dipped top in the sugar. Arrange, sugar-side up, on a rack or plate. You won’t use all the sugar and butter.
Note: The sugared muffins are best when served the same day as they are baked but leftovers are yummy for several days. (Wrap well and store at room temperature. They can be frozen, untopped or unfrosted for up to two weeks, as well.)
To turn them into frosted mini cupcakes:
For the frosting
- 1 cup (4 ounces) confectioners’ sugar, sifted if lumpy
- 2 teaspoons heavy cream
- 2 teaspoons freshly squeezed lemon juice + more as needed
- Colored sprinkles (optional)
1. Put confectioners’ sugar, heavy cream and lemon juice in a small bowl and stir until well blended. Add more lemon juice, a little at a time, until the frosting is very thick and shiny.
2. Using a small spatula, spread some of the frosting over the tops of the completely cooled muffins/cupcakes and scatter some sprinkles on top, if desired. Arrange, frosting-side up, on a rack or plate. They are best when served the same day as they are baked.
