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These are baked (as opposed to fried) mini muffins. They're a bit healthier than fried ones.

To make 24-48 mini muffins:

Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.

In a large mixing bowl, combine 2 cups of flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp of salt, and 2 tsp of cinnamon.

In another large bowl, whisk together 1 large egg, 2/3 cup of brown sugar, 1/2 cup of apple butter, 1 tsp of vanilla extract, 1/3 cup of honey, 1/3 cup of apple cider, 1/3 cup of plain yogurt, and 2 Tbsp of canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until they begin to incorporate. Don't over-mix - a few lumps are okay.

Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; filling each hole only 3/4 of the way.

Bake for approximately 10-12 minutes and cool on a wire rack.

While muffins are still warm, melt 2 Tbsp of unsalted butter in a microwave safe dish. Combine 1 Tbsp cinnamon and 1/4 cup of sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each muffin, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top. Enjoy!