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Mini Sour Cream Doughnut Muffins

Two breakfast favorites join forces in a family-friendly recipe for Mini Sour Cream Doughnut Muffins rolled in cinnamon-sugar.
5 from 4 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Servings 18 mini muffins


  • 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 1/2 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 1/2 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.

Kelly’s Note:

  • 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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