Mini Cinnamon Sugar Sour Cream Donut Muffins Food

MINI DONUT MUFFINS RECIPE

Steps:

• Preheat oven to 375 degrees F. Grease 16 mini-muffin cups.
• Mix all the ingredients together. Do not overmix.
• Fill the mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 10 to 15 minutes.
• While muffins are baking, place melted margarine in a bowl. In another bowl, mix together the sugar with the cinnamon.
• Once the muffins are done, allow them to cool slightly so you can handle them. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.
• Let cool completely and serve.

MINI SOUR CREAM DONUT MUFFINS

Steps:

• Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or lightly grease with oil and set aside.
• In a large bowl mix together the sugar, baking soda, salt, cinnamon, and nutmeg.
• Add the sour cream and mix well.
• Beat in the oil, egg, and vanilla extract.
• Add the flour and gently mix until fully incorporated. Do not overmix.
• Scoop the batter into the mini muffin pan filling the cups about three-quarters of the way.
• Bake for 10 - 11 minutes until toothpick inserted comes out clean.
• Cool in pan 5 minutes then remove to cool until just warm.
• In a small bowl mix together the powdered sugar, cream/milk, and vanilla extract until completely smooth.
• Dip the tops of the muffins into the glaze or spoon it over the tops instead. Enjoy!

MINI SOUR CREAM DOUGHNUT MUFFINS

Steps:

• 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.

CINNAMON-SUGAR MINI MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

SOUR CREAM CINNAMON NUT MUFFINS

Steps:

• Mix together all filling ingredients and set aside.
• Mix butter, sugar and eggs, then add sour cream and vanilla.
• Add dry ingredients and mix.
• Grease muffin tins or insert cupcake liners.
• Spoon 1 tablespoon of batter into prepared muffin pan.
• Top with 1 teaspoon filling, then add 1 tablespoon batter.
• Sprinkle tops of each muffin with remaining filling.
• Bake at 375° for 25 minutes.
• Remove from pan and cool.