420 Magical Mini Donuts

Photo: Magical Butter


  • 2 Cups all purpose flour
  • 3/4 Cup white sugar
  • 2 tsp Baking powder
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1 tsp Sea salt
  • 3/4 Cup low fat buttermilk
  • 2 Eggs
  • 2 tbsp MagicalButter Oil
  • Baking spray to grease donut pan
  • Donut baking pan
  • Large piping bag fitted with a large round tip


  • 2 cups confectioners’ sugar
  • 2 TBSP MagicalButter coconut oil
  • 2 tsp Vanilla extract

Chocolate Glaze

  • 1 Cup MB semi-sweet or dark chocolate chips
  • 2 TBSP MB coconut oil

How To


  • Preheat your oven to 425 degrees.
  • Lightly grease mini donut pan with MagicalButter Oil.
  • Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and mix them together until they’re combined.
  • In a separate bowl combine the buttermilk, eggs, and oil and mix.
  • Dump the wet ingredients into the dry ingredients.
  • Using MB silicon spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear. Do not over mix!
  • Spoon the batter into the piping bag fitted with a large round tip.
  • Pipe batter into each of the 12 greased donut cups in a circular motion filling half way.
  • Bake the donuts at 420 degrees for about 7 minutes.
  • When the donuts spring back to the touch, remove them from the oven and tip them out of their tins.
  • Glaze as soon as you’re able to handle the donuts; dip one side into glaze mixture and set them on a cooling rack to cool completely.


  • Whisk together the powdered sugar, MB coconut oil, and food coloring in a bowl.
  • Repeat in a couple different bowls to get various shades of color.

Chocolate Glaze

  • Melt chocolate chips and MB coconut oil in double boiler stirring often, until glossy and smooth. Remove from heat.
  • Dip each cooled mini donut into glaze, allowing excess to drip off and place on wire rack with cookie sheet underneath as it may drip over edges.
  • Allow to set for 30 minutes.