These fluffy cinnamon sugar donut puffs are sweet bites of perfection! They make a great breakfast or dessert, and I love that they’re baked not fried!
One of my favorite holiday traditions is the huge holiday brunch that we enjoy with my entire extended family on Christmas morning. Each year my parents make over a dozen omelets, bacon, sausage, and waffles with fresh fruit, and my three sisters and I each bring a dish to share as well. This year I’m bringing these delicious cinnamon sugar donut puffs to brunch, and I already know that they’re going to be a BIG hit!
You may have seen Sugar In The Raw® in the baking section of your local grocery store (consumers on the East Coast will be familiar with the 2 lb bulk box, while West Coast consumers will recognize the 24 oz bag), and there is seriously no better sugar for these cinnamon sugar donut puffs. Sugar In The Raw is great for baking, and it’s also my favorite finishing sugar for all of my muffins, pies, cakes, etc. The natural cane turbinado sugar is a larger coarse grain sugar, so the bigger granules won’t dissolve or disappear when you’re using it to finish your baked goods. It’s SO yummy, too! (Click here to find In The Raw brand sweeteners at a store near you and download the latest coupons!)
Cinnamon Sugar Donut Puffs
For Donut Puffs
- 4 Tbsp. Butter at room temperature
- 1/3 cup Sugar In The Raw
- 2 tsp. Vanilla Extract
- 1 Egg
- 1/4 cup Applesauce
- 1/4 cup Milk or Almond Milk
- 1 3/4 cups All-Purpose Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
For Cinnamon Sugar Topping
- 2 Tbsp. Butter, melted
- 1 cup Sugar In The Raw
- 2 tsp. cinnamon
Preheat oven to 350 degrees. Lightly grease a mini muffin pan and set aside.
Cream together the butter and Sugar In The Raw until light and fluffy. Add the vanilla, egg, applesauce, and milk, and mix well until completely combined.
In a second bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the dry ingredients to the wet ingredients and mix until combined.
Fill the mini muffin cups 2/3 full (do not overfill!) and bake for 12-14 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
Place the donut puffs on a wire rack to cool.
Brush cooled donut puffs with melted butter, and roll in the cinnamon sugar mixture to coat.
Now, I suppose that since I’m baking these in a mini muffin tin, they could technically be called muffins, but since the base of this recipe is identical to my favorite baked donut recipe, I’m calling them donut puffs. I like to top the unbaked dough with a sprinkle of Sugar In The Raw because I love the way that it bakes into the top and gives it a sweet crunchy layer. Note: the donut puffs rise a LOT during baking, so be sure that you don’t overfill the muffin cups!
This is a sponsored conversation written by me on behalf of In The Raw via RhythmOne. The opinions and text are all mine.