Two breakfast favorites join forces in a family-friendly recipe for Mini Sour Cream Doughnut Muffins rolled in cinnamon-sugar.
INGREDIENTS
– 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. Spray nonstick small muffin pan. Mix flour, baking powder, soda, and salt in a medium bowl. Save the blend.
Step 1
INSTRUCTIONS
Blend butter, vegetable oil, and ½ cup sugar in a stand mixer bowl for 2 minutes using the paddle attachment. Add egg. Beat. Beat flour, sour cream, and vanilla until combined.
Step 2
Use a tiny ice cream scoop or two spoons to fill the muffin tray with heaping 1-tablespoon batter.
Step 3
Bake muffins 16–22 minutes till pale golden. Mix the remaining ½ cup sugar and cinnamon in a bowl while muffins bake.
Step 4
Toss the muffins in batches with the cinnamon-sugar mixture after 2 minutes of cooling in the pan. Coat and serve the remaining muffins.