MINI CINNAMON SUGAR SOUR CREAM DONUT MUFFINS
An easy recipe for mini old-fashioned sour cream donut muffins dipped in butter and coated in cinnamon sugar. These muffins are perfectly spiced, soft and delicious. Have these baked doughnuts for breakfast or dessert!
Provided by Crystal | Beat Bake Eat
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 92 kcal, ServingSize 1 serving
SOUR CREAM CINNAMON NUT MUFFINS
Make and share this Sour Cream Cinnamon Nut Muffins recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 40m
Yield 12 large muffins
Number Of Ingredients 12
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.
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
SOUR CREAM COFFEE CAKE MUFFINS
These muffins are like a wee, portable coffee cake. Moist and tasty!
Provided by movita beaucoup
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
- Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
- Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g
SIMPLY SINFUL CINNAMON MUFFINS.
this recipe is from the King Arthur website...the make the most decadent cinnamon filling, that you just need to add water to....that is called for in this recipe..these muffins are absolutely delightful..and the aroma while baking...YUM
Provided by grandma2969
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400*.
- line a 12 cup muffin pan with cupcake paper liners, or grease it lightly.
- Prepare the TOPPING: by mixing the ingredients together until crumbly.set aside.
- prepare the FILLING:.
- by mixing Baker's cinnamon filling with just enough water to make filling a soft pudding like consistency -- set aside.
- to make the BATTER:.
- in a large bowl, whisk together the melted butter, milk and eggs.
- In a seperate bowl, whisk together the dry ingredients.
- add the dry mixture to the liquid, stirring just until combined.
- divide half the batter evenly among the muffin cups --
- dollop 2 tsps cinnamon filling onto each muffin -- then top with the remaining batter --
- sprinkle with topping, pressing it in lightly.
- bake the muffins for 20-25 minutes or until they're golden brown --
- remove them from the oven and wait 5 minutes before transferring them from the pan to a rack -- to cool.
CINNA RAISIN SOUR CREAM MUFFINS
Like a cinnamon roll in muffin form! Well almost, haha. These moist and tasty muffins are variations on my Sour Cream Muffins. For extra presentation, crust the tops of muffin with cinnamon and sugar, yum yum.
Provided by Hydra
Categories Breads
Time 30m
Yield 10-12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Mix flour, baking powder, baking powder and cinnamon in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
- Beat egg in a small bowl; add sugar, sour cream , raisins and milk.
- Add to flour mixture, mixing just until moistened.
- Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
- Bake for 15 minutes or until lightly browned.
- Makes about 12.
Nutrition Facts : Calories 173, Fat 7.6, SaturatedFat 4.6, Cholesterol 34.8, Sodium 141.7, Carbohydrate 23.8, Fiber 0.6, Sugar 10.2, Protein 2.9
CINNAMON CRUMB CAKE MUFFINS
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
NUTMEG SOUR CREAM MUFFINS
In Pine Island, Minnesota, Pat Walter stirs up these moist, fluffy muffins as a speedy accompaniment to a salad lunch. A sprinkling of sugar and nutmeg creates the tempting topping.
Provided by Taste of Home
Time 25m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400° for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts :
SOUR CREAM MAPLE-WALNUT MUFFINS
Make and share this Sour Cream Maple-Walnut Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Place paper liners in 12 muffin cups.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- Using an electric mixer, cream butter, 1/4 cup sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy.
- Add egg and beat well.
- In a small bowl, whisk together sour cream and maple syrup.
- On low speed, add 1/2 dry ingredients to butter-sugar mixture.
- Pour in 1/3 sour cream mixture.
- Add remaining dry ingredients in 2 batches, alternating with sour cream mixture.
- Beat until just blended.
- In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon sugar.
- Pour batter into muffin cups.
- Sprinkle top of each muffin with walnut mixture.
- Bake until muffins are golden brown, about 20 minutes.
- Place tins on wire rack to cool about 5 minutes.
- Remove from tins and serve warm.
- *Dark amber maple syrup is preferred (available online at www. bairdfarm. com).
Nutrition Facts : Calories 187.3, Fat 7.4, SaturatedFat 4, Cholesterol 33, Sodium 132.8, Carbohydrate 28.2, Fiber 0.5, Sugar 15, Protein 2.6
SOUR CREAM MUFFINS
Nummy and moist! These non sweet muffins go great with heaping spoonfuls of jam or peanut butter! Great with savory meals, a snack or breakfast. Check out my variations on this recipe: Lemon Zest Muffins, Yummy Brown Sugar Nutty Muffins and Cinnamon Raisin!
Provided by Hydra
Categories Breads
Time 30m
Yield 10-12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
- Beat egg in a small bowl; add sour cream and milk.
- Add to flour mixture, mixing just until moistened.
- Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
- Bake for 15 minutes or until lightly browned.
Nutrition Facts : Calories 131.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 34.8, Sodium 141.3, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 2.8
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