Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Dip 1 Muffin in butter; immediately dredge in sugar mixture, and place on a serving platter. Repeat with remaining Muffins, butter, and sugar mixture.
