Some say the bigger the better but after trying these Mini Easter Buns you'll agree that good things come in small packages.
I'll keep this short and sweet these Mini Easter Buns are almost exactly like my original easter bun recipe which you can find here, the main and significant difference is that they are miniature (insert eye roll). The other change was the sour cream which was added to the batter to help to keep the buns moist during and after baking. I also added some cherries which I didn't in the original recipe but as I mentioned over there, cherries are optional, I just happened to have some on this day.
The taste and quality are the same, and because they are mini you can eat 2 or 4 slices with cheese without feeling full or gluttonous making the Mini Easter Buns the perfect snack or appetizer if you are having guests over for Easter lunch or dinner.
So let's get to baking. Have fun and enjoy!
Servings: 12 mini buns | Bake Time: 20-25 minutes
3cups All-Purpose Flour
1tbsp Baking Powder
1/2tsp Baking Soda
1/4tsp Ground Allspice
1 bottle Guinness Extra Stout
1cup Dark Brown Sugar
1tsp Vanilla Extract
1/4 cup Sour Cream
1 cup Raisins and/or Cherries
2 tbsp Water
1. Preheat the oven to 350℉. Grease the mini loaf pan with non-stick cooking spray and lightly flour.
2. In a large bowl combine the dry ingredients (flour, baking powder, baking soda, salt, and spices).
3. Next, cream the butter and sugar together until combined. Add the egg, molasses, browning, vanilla extract, sour cream, and stout. Whisk until everything is evenly combined.
4. Pour the butter stout mixture into the flour and stir until all the flour has been worked in. Then fold in the raisins and/or cherries.
5. Using a 1/3 measuring cup, scoop and pour the batter evenly into the mini loaf cavities. Bake for 20-25 minutes, when a toothpick inserted in the buns comes out clean they are ready.
6. Allow the buns to cool for 5 minutes in the pan and then remove. While the buns cool make the glaze by combining the honey and water in a small pot. Boil over medium-high heat for 5-10 minutes and then allow the glaze to cool slightly.
7. Brush the glaze over the buns, it will become sticky as it dries. Slice, serve, and enjoy.