Two breakfast favorites join forces in a family-friendly recipe for Mini Sour Cream Doughnut Muffins rolled in cinnamon-sugar.
Doughnuts have long been at the tip-top of my All-Time Favorite Foods list. But when time is short (and cravings are intense), it’s doughnut muffins to the rescue!
This quick-fix recipe stars a sour cream muffin batter that’s baked into poppable mini muffins that are rolled in cinnamon-sugar. Win, win anddddd win!
What Does Sour Cream Do In Baking?
Sour cream provides two major improvements to all baked goods:
- It is the ultimate source of moisture, which ensures a very tender crumb.
- It lends a touch of tanginess on the flavor front, often balancing out sweetness.
The Ratio of Cinnamon to Sugar
It’s a common question around these parts: What is the best ratio of cinnamon to sugar? While personal preference definitely plays a role in how you mix these two pantry staples, I prefer 1 ½ teaspoons cinnamon per ½ cup of sugar. For quick reference, here’s how you’d scale that ratio down or up:
- ¾ teaspoon cinnamon & ¼ cup sugar
- 1 ½ teaspoons cinnamon & ½ cup sugar
- 1 Tablespoon cinnamon and 1 cup sugar
More Mini Muffin Pan Recipes
Looking for additional inspiration to put that mini muffin pan to good use? Don’t miss more of my mini favorites, including Red Velvet Cheesecake Brownie Bites, No-Bake Chocolate Cheesecake Cups and Easy Peanut Butter Cup Cookies.Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- Cooking spray
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, at room temp
- 3 Tablespoons vegetable oil
- 1 cup sugar, divided
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Preheat the oven to 350°F. Grease a nonstick mini muffin pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, vegetable oil and ½ cup sugar until well combined, about 2 minutes. Add the egg and beat until combined.
- Add the flour mixture, sour cream and vanilla extract and beat just until combined.
- Using a small ice cream scoop (or two spoons), scoop out heaping 1-tablespoon portions of the batter into the prepared muffin pan.
- Bake the muffins for 16 to 22 minutes until pale golden. While the muffins bake, in a medium bowl, whisk together the remaining ½ cup sugar and cinnamon.
- Remove the muffins from the oven and let them cool for 2 minutes in the pan before transferring them in batches into the cinnamon-sugar mixture, tossing to coat. Repeat the coating process with the remaining muffins then serve.
- It’s important to toss the muffins in the cinnamon-sugar mixture while they are hot to ensure the cinnamon-sugar will stick.
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