Cinnamon Sugar Donut Holes

I don’t know why but I was craving cinnamon and sugar donuts the other morning.  Thinking about making the recipe reminded me of brunch at Hot Chocolate in Chicago with our friends Bret and Carly, and it I missed them terribly.  So, in honor of our pals in the Windy City, here’s a yummy recipe for these treats.

INGREDIENTS

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
½ cup Starbucks Frappuccino, coffee flavor
¼ cup plain Greek yogurt
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
3 Tbsp unsalted butter, melted and slightly cooled

For the cinnamon sugar coating

 1¼ cup unsalted butter, melted and slightly cooled
2½ cup granulated sugar
2 tsp ground cinnamon

DIRECTIONS

• Pipe (or spoon) the batter evenly into all 24 mini muffin cavities, only filling each one about ¾ of the way full.
• Bake at 350°F for 9-11 minutes or until a toothpick inserted into the center of the donut holes comes out clean. Remove from the oven and allow to cool in the pan for about 5 minutes. Gently remove from the pan to a wire rack to cool.

To make the cinnamon sugar coating

Add the melted butter to small bowl and set aside. In a separate bowl, mix together the granulated sugar and cinnamon until well combined. Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated.

• Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
• In a separate bowl, mix together the Starbucks Frappuccino, Greek yogurt, sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.