Mini Sour Cream Doughnut Muffins Recipe

Two breakfast favorites join forces in a family-friendly recipe for Mini Sour Cream Doughnut Muffins rolled in cinnamon-sugar.


– 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


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.  

Step 5


– Calories: 122kcal,  – Carbohydrates: 17g,  – Protein: 1g,  – Fat: 6g,  – Saturated Fat: 2g,  – Polyunsaturated Fat: 2g,  – Monounsaturated Fat: 1g,  – Trans Fat: 1g,  – Cholesterol: 17mg,  – Sodium: 57mg,  – Potassium: 44mg,  – Fiber: 1g,  – Sugar: 11g,  – Vitamin A: 112IU,  – Vitamin C: 1mg,  – Calcium: 21mg,  – Iron: 1mg

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