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!
Course: Breakfast, Dessert
Servings: 24Mini Muffins
Author: Crystal | Beat Bake Eat
1/2cupfull-fat sour cream
Cinnamon Sugar Coating
3tablespoonssalted butter, melted
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.