Mini Sour Cream Doughnut Muffins Food

MINI CINNAMON SUGAR 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 3 - 4 minutes, just until cool enough to handle.
• While the muffins are baking, place the melted butter in a small bowl and mix together the sugar and cinnamon in a separate small bowl.
• While the muffins are still warm quickly dip them in melted butter then coat in cinnamon sugar.

MINI DOUGHNUT MUFFINS

Steps:

• For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
• Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
• For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
• Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

MINI DOUGHNUT MUFFINS

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
• Place the sugar, flour and baking soda in a bowl and combine.
• In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
• Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
• While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.

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 MUFFINS

Steps:

• Combine butter and sour cream; mix at low speed of an electric mixer until smooth. Add flour, salt and baking powder, stirring just until blended.
• Spoon batter into ungreased miniature (1-3/4 inch) muffin pans, using 1 tablespoon batter per muffin.
• Bake at 400° for 16 to 18 minutes or until golden.

DONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

SOUR CREAM MINI MUFFINS

Steps:

• Preheat oven to 450 F.
• Grease 2 mini muffin tins (24 count size).
• Combine all ingredients until well blended.
• Bake for 15 minutes or until golden brown.
• Serve hot.
• Great with a little jam or jelly.

CINNAMON DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. , Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.