Mini Cinnamon Sugar Sour Cream Donut Muffins
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!
Servings: 24 Mini Muffins
Calories: 92kcal
Ingredients
Muffins
- 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
Instructions
- 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.
Notes
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Nutrition
Calories: 92kcal