An easy recipe for mini old-fashioned sour cream donut muffins dipped in butter and coated in cinnamon sugar. These muffins are perfectly spiced, soft and delicious. Have these baked doughnuts for breakfast or dessert!
You don’t need a donut hole pan to make donut holes, you can use a mini muffin pan. I do, all the time.
This recipe is adapted from my mini sour cream donut muffins. The only difference is that those ones are glazed and these are coated in cinnamon sugar. Both are equally awesome though.
I am a cinnamon addict and donut muffins with cinnamon are one of my favorite things to eat, especially when they’re mini-sized. They’re poppable, fun to make, and so much fun to eat. I can’t get enough of them and neither will you! You’re gonna love these mini old-fashioned sour cream donut muffins.
Mini Muffin Pan Donuts
Making donuts in a mini muffin pan is really easy and much easier than making fried donuts.
This recipe only requires 15 minutes prep and the muffins only take about 10 minutes to bake. After that, you just dip them in butter then coat them in cinnamon sugar.
You’ll be surprised by how well these turn out despite the basic ingredients.
They’re the same as baked cinnamon sugar donut holes.
These delicious little bites are also known as snickerdoodle donut muffins, muffin tin donuts, mini muffin donut holes… The list goes on and on. But what you call them doesn’t matter. All you need to know is that they’re delicious!
If you’ve never tried homemade donut muffins before, you are in for a treat! They’re exactly what the name suggests; a cross between a donut and a muffin.
And even though these sour cream donuts are baked, they’re just as tasty and satisfying as the fried variety, and they’re healthier too.
I remember the days when I used to pass up baked donuts just because they weren’t fried. I didn’t know what I was missing. You’ll never catch me doing that today though, especially if it’s a cinnamon sugar donut!
You’ve most likely had an old-fashioned sour cream donut before. It’s like one of the most common types of donuts and also the most popular.
These mini doughnut muffins mimic the flavor of those while still having the texture of a soft muffin. The tops are slightly crisp and the crumb is identical to that of baked cake donuts.
And the thing I love most about doughnut muffins is that they’re not greasy or oily, just soft and delicious.
You’ll notice that this recipe calls for a little bit of nutmeg which some of you may want to leave out, but don’t! Why? Because it complements the cinnamon so well, it’s not overpowering (I promise), and it’s authentic. Sour cream donuts almost always have nutmeg in them.
There’s another mini cinnamon sugar donut muffin recipe here on Beat Bake Eat, but unlike that one, this one is a little bit richer because of the sour cream. Both of them taste amazing though so it’s hard to say which is best.
The sour cream plays a huge role in this donut muffin recipe. It provides moisture, makes the muffins soft, and gives them flavor too. Also, since it is an acidic ingredient it neutralizes the baking soda. If you do not have any sour cream on hand you can simply substitute it with full-fat greek yogurt.
The batter is slightly thick and a little sticky too so I like to use two spoons to get it into the mini muffin pan. I use one spoon to scoop the batter then the other spoon to slide it off and into the pan. It’s so much easier this way.
These baked sour cream donut holes taste amazing warm, fully cooled, and even better the next day because the cinnamon flavor is so much more intense. I love it.
What to make with Cinnamon Sugar:
Muffins that taste like donuts are one of the best kinds.
And watching my favorite t.v. show, while munching on a big plate of cinnamon doughnut muffins, is one of my favorite ways to spend the weekends.
Mini Cinnamon Sugar Sour Cream Donut Muffins
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- 2/3 cup white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup full-fat sour cream
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Cinnamon Sugar Coating
- 3 tablespoons salted butter, melted
- 1/4 cup white sugar
- 1/2 tablespoon ground cinnamon
- Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or lightly grease with oil and set aside.
- In a large bowl mix together the sugar, baking soda, salt, cinnamon, and nutmeg.
- Add the sour cream and mix well.
- Beat in the oil, egg, and vanilla extract.
- Add the flour and gently mix until fully incorporated. Do not overmix.
- Scoop the batter into the mini muffin pan filling the cups about three-quarters of the way.
- Bake for 10 – 11 minutes until toothpick inserted comes out clean.
- Cool in pan 3 - 4 minutes, just until cool enough to handle.
- While the muffins are baking, place the melted butter in a small bowl and mix together the sugar and cinnamon in a separate small bowl.
- While the muffins are still warm quickly dip them in melted butter then coat in cinnamon sugar.
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