The name says it all: they’remuffins, but with the flavor ofsnickerdoodle cookiesand the richness ofdoughnut holes.
These mini muffins are so easy to make, but you will need a 24-hole mini muffin pan.
Perfect for aspecial brunchorholiday breakfast, this recipe makes two dozen muffins in under an hour.
Credit: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox
The nextbrunchat your house will be a hit when you make these delicious doughnut hole muffins.
Lightly grease a 24-cup miniature muffin pan with cooking spray.
Stir together sour cream, oil, egg, vanilla, and 1/2 cup sugar in a small bowl.
Whisk sour cream mixture into flour mixture.
(Batter will be very thick.)
Spoon 1 tablespoon of batter into each prepared muffin cup, keeping batter rounded on top.
Bake in preheated oven until golden and springy when touched lightly on top, 10 to 12 minutes.
Cool in pan 5 minutes.
Remove from pan to a wire rack; cool completely, about 15 minutes.
Prepare the Coating: Place melted butter in a small bowl.
Whisk together 1 cup sugar, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg in another small bowl.
Dip 1 Muffin in butter; immediately dredge in sugar mixture, and place on a serving platter.
Repeat with remaining Muffins, butter, and sugar mixture.
