Food and Recipes Breakfast Snickerdoodle Doughnut Hole Muffins Recipe 5.0 (4) 4 Reviews The name says it all: they're muffins, but with the flavor of snickerdoodle cookies and the richness of doughnut holes. The muffins, which are spiced with cinnamon and nutmeg, are baked, then rolled in a mixture of melted butter, sugar and more spices for an extra layer of flavor. These mini muffins are so easy to make, but you will need a 24-hole mini muffin pan. Perfect for a special brunch or holiday breakfast, this recipe makes two dozen muffins in under an hour. Our test kitchen noted that these addictive, delightful little treats are even better made one day ahead, but they might not last that long. Ready in under 40 minutes, you might be better off making them fresh before anyone can run off with the whole batch. The next brunch at your house will be a hit when you make these delicious doughnut hole muffins. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines Published on June 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox Active Time: 25 mins Total Time: 37 mins Yield: 2 dozen Ingredients Muffins 1/2 cup sour cream 1/4 cup vegetable oil 1 large egg, at room temperature 1 teaspoon vanilla extract 1/2 cup granulated sugar 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Coating 1/2 cup salted butter, melted 1 cup granulated sugar 1 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Directions Prepare the Muffins: Preheat oven to 350°F. 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 together flour, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium 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. Rate it Print