Living in Calgary, Stampede food is a THING. My family loves all the midway food especially mini donuts! So much that I had to come up with a mini donuts recipe. Why? Well...
Stampede food vendors come and go every year, pedalling a new bacon-wrapped, chocolate-dipped concoction. One thing that never changes, however, is mini donuts. Fluffy, warm and covered in cinnamon sugar, mini-donuts are hot sellers. Whenever we arrive somewhere and see the mini-donut sign, Dewey whispers, “There’s a mini donut truck!” and I know what we’re buying first.
Even though I am from Alabama originally, I never deep-fry ANYTHING at my house. However, I make mini donut muffins that will rival any mini donuts that you can buy on the midway. So yes, I call this a mini donuts recipe even though they are really muffins.
You can easily stir this recipe together from scratch and have piping hot mini donuts ready for your family in minutes. I will warn you, though, you will likely have to make them again and again. They are perfectly poppable and oh, so yummy!
Making Your Own Mini Donuts (without frying them!)
DONUT MUFFINS
¼ cup butter, melted
½ cup granulated sugar
½ teaspoon nutmeg
½ cup milk
1 teaspoon baking powder
1 cup all-purpose flour
COATING
¼ - ½ cup butter, melted
½ cup granulated sugar
1 teaspoon cinnamon
INSTRUCTIONS:
Preheat oven to 375 degrees and grease a 24 count mini muffin pan.
Mix melted butter, sugar and nutmeg in a large bowl.
Add milk and mix thoroughly.
Add baking powder and flour and mix until just combined.
Fill mini muffin cups ½ full.
Bake for 15 - 20 minutes or until done on the outside & through the middle.
While baking, melt butter for coating in a small bowl. Mix cinnamon and sugar in another bowl for coating.
Dip baked muffins into melted butter and then toss in cinnamon sugar.
Stampede Mini Donuts are an Alberta tradition. I love them but I never fry them at home. Instead, I make these yummy mini donuts recipe that is actually muffins.
4.5 Stars (70 Reviews)
Ingredients
Muffins
¼ cup butter, melted
½ cup granulated sugar
½ teaspoon nutmeg
½ cup milk
1 teaspoon baking powder
1 cup all purpose flour
Coating
¼ - ½ cup butter , melted
½ cup granulated sugar
1 teaspoon cinnamon
Instructions
Preheat oven to 375 degrees and grease a 24 count mini muffin pan.
Mix melted butter, sugar and nutmeg in a large bowl.
Add milk and mix thoroughly.
Add baking powder and flour and mix until just combined.
Fill mini muffin cups ½ full.
Bake for 15 - 20 minutes or until done on outside & through the middle.
While baking, melt butter for coating in a small bowl.
Mix cinnamon and sugar in another bowl for coating.
Dip baked muffins into melted butter and then toss in cinnamon sugar.
I think these are the perfect regional recipe! I saw a mini-donut truck at the market on Sunday and it was all I could do to resist. They're definitely our favorite at Stampede! I love your recipe because they're baked not fried.. I'm definitely bookmarking this one to try! xx ps found you through the Canadian Food Project!
Regional "fair" food is definitely something that qualifies... like candy floss and candy apples. Don't think those came from Europe... I wonder about the history of the mini donut... but love that your recipe is bakes and these look scrumptious!
🙂
V
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These did indeed taste just like mini donuts! I may need to reduce the nutmeg slightly though as that was just a bit too strong for our taste. Thank you for the recipe!
These mini donuts are amazing...just like we used to get at the local fairs, and so easy!
I can't count the times I've made them - the family quickly counts them out, then each take their even share.
My husband laughs that i know the recipe by heart !
I actually made 3 batches just today - hubby ate a pile of them already & I'll surprise the rest of the family with the others tomorrow - they'll be so happy!
Kudos to you for sharing your amazing recipe !
Those look amazing! I love mini-donuts!
I think these are the perfect regional recipe! I saw a mini-donut truck at the market on Sunday and it was all I could do to resist. They're definitely our favorite at Stampede! I love your recipe because they're baked not fried.. I'm definitely bookmarking this one to try! xx ps found you through the Canadian Food Project!
I love that these are baked and they sound delicious!
I totally have to try these! They look sooooo yummy.
Regional "fair" food is definitely something that qualifies... like candy floss and candy apples. Don't think those came from Europe... I wonder about the history of the mini donut... but love that your recipe is bakes and these look scrumptious!
🙂
V
I like the fact that are baked since I have an aversion to deep frying. Everything tastes better rolled in cinnamon and sugar:D
Have you ever made these the night before for a breakfast? I'm wondering how to store/if they'll keep. Thanks!
I haven’t but I do remember having leftovers and they got eaten.
These did indeed taste just like mini donuts! I may need to reduce the nutmeg slightly though as that was just a bit too strong for our taste. Thank you for the recipe!
It probably has a lot to do with how fresh your nutmeg is too. Fresher is so much more strong.
I made these and they were absolutely delicious!! Tasted just like the mini donuts! Next time I will try with powdered sugar- - my kids request.
Made these and they are delicious!!!!
These mini donuts are amazing...just like we used to get at the local fairs, and so easy!
I can't count the times I've made them - the family quickly counts them out, then each take their even share.
My husband laughs that i know the recipe by heart !
I actually made 3 batches just today - hubby ate a pile of them already & I'll surprise the rest of the family with the others tomorrow - they'll be so happy!
Kudos to you for sharing your amazing recipe !
That makes me so happy!!!
Has anyone tried using this recipe in a (non-stick) cake pop maker?
I haven’t but I think it would work!