A batch of these tender little cakes, coated in sugar and spice, will disappear from your kitchen so fast – it’s like magic!

15 min
12 min


  1. 1 3/4 cup (260g) plain flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp ground cinnamon
  4. 1/2 tsp salt
  5. 2 tsp Queen Organic Vanilla Bean Paste
  6. 80g butter, melted
  7. 3/4 cup + 3 tsp (175g) caster sugar
  8. 1 large egg
  9. 3/4 cup (180ml) milk


  1. 60g butter, melted
  2. 1/2 tsp ground cinnamon
  3. 90g caster sugar


  1. Step 1

    Preheat oven to 190°C (fan forced). Grease two 24 cup mini muffin trays.

  2. Step 2

    Sift together flour, baking powder, cinnamon and salt. In a separate bowl, mix together Vanilla Bean Paste, butter, sugar, egg and milk. Add wet ingredients to dry ingredients, and mix until just combined.

  3. Step 3

    Spoon 1 round teaspoon of the mixture into each cup of the prepared muffin trays, and bake for 10-12 minutes – until cooked through.

  4. Step 4

    While muffins are still warm, brush tops with butter and dust with sugar & cinnamon.

Recipe Notes:

To use Cinnamon Baking Paste in this recipe, simply substitute 1:1 and add to wet ingredients.

Comments & Reviews

Winner Winner! No sooner cooked and they were gone, simple and yummy.


These taste amazing fresh from the oven! Slightly crispy around the edges, real doughnut taste.