powdered sugar donut holes
baked mini muffin donut holes coated in powdered sugar
baked in May 2017
yield: 20 donut holes
prep time: 20 minutes
cook time: 30 minutes
difficulty level: medium
image from Sally's Baking Addiction
- 1/3 cup (5 Tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 and 1/2 cups white whole wheat flour (or all-purpose flour)
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 Tablespoons unsalted butter
- 3/4 cup powdered sugar
- Preheat oven to 400°F. Spray mini muffin pan with cooking spray and set aside.
- In a large bowl using a handheld or stand mixer, cream 1/3 cup butter and granulated sugar together on medium speed.
- Mix in the egg, vanilla extract, and milk.
- Gently stir in flour, baking powder, cinnamon, and salt by hand. DO NOT overmix – stir until *just* combined.
- Spoon batter into prepared muffin tin - about 2/3 of the way full. Fill the empty muffin tins halfway with water for even baking.
- Bake for 11-12 minutes, watching the donut holes closely. They are done when the edges begin to brown and the centers are set. Allow donut holes to cool for about 5 minutes.
- While the muffins are cooling, prepare the topping. Melt 3 Tablespoons of butter for about 30 seconds in a small bowl in the microwave.Stir and stick back in microwave if not fully melted.
- Pour the powdered sugar in a separate small bowl. Fully submerge each muffin into the melted butter and then into the powdered sugar. Coat all sides generously and evenly with powdered sugar. Use more melted butter or powdered sugar if needed.
- Set upright on cooling rack. Donut holes taste best eaten on the same day. They will stay fresh in an airtight container for up to 1 week.
- Total calories: 2,380
- Calories per donut hole: 119