An easy recipe for mini old-fashioned sour cream donut muffins dipped in butter and coated in cinnamon sugar. These bite-sized baked donuts are perfectly spiced, tender, and irresistibly delicious—great for breakfast, brunch, or dessert.
You don’t need a specialized donut pan to make donut holes—use a mini muffin pan instead. It’s simple, reliable, and gives you perfectly shaped mini donut muffins every time.
This recipe is a variation of a classic mini sour cream donut muffin: rather than a glaze, these are brushed with melted butter and rolled in cinnamon sugar for a crunchy, flavorful coating. The sour cream keeps the muffins moist and tender, while a hint of nutmeg complements the cinnamon for an authentic old-fashioned donut taste.
Mini Muffin Pan Donuts
Baking these in a mini muffin pan is quick and much less messy than frying. The total hands-on time is minimal—about 15 minutes to prepare and roughly 10 minutes to bake. After baking, simply dip the warm muffins in melted butter and roll them in cinnamon sugar.
Despite simple ingredients and an easy method, these little donuts deliver great flavor and a delightful texture. They’re sometimes called snickerdoodle donut muffins, mini muffin donut holes, or muffin tin donuts—whatever you call them, they’re delicious.
If you’ve never tried baked donut muffins before, you’re in for a pleasant surprise. These combine the flavor of an old-fashioned sour cream donut with the soft crumb of a muffin. The tops develop a slight crispness while the interior remains tender and cakey—similar to cake-style baked donuts but without the grease of frying.
Nutmeg is included in this recipe because it rounds out the cinnamon flavor and gives the muffins an authentic old-fashioned donut profile. If you don’t have sour cream, full-fat Greek yogurt makes a suitable substitute that will still keep the muffins moist and flavorful.
These mini sour cream donut muffins are excellent warm from the oven, delicious at room temperature, and develop a deeper cinnamon flavor the next day. They’re portable, poppable, and ideal for sharing with family and friends.
What to make with Cinnamon Sugar:
- Cinnamon Sugar Biscuits
- Cinnamon Sugar Banana Muffins
- Snickerdoodles without Cream of Tartar
Muffins that taste like donuts are a special kind of comfort food. Whether you’re serving them for a weekend breakfast, a brunch spread, or as a sweet snack while watching your favorite show, these cinnamon sugar sour cream donut muffins always hit the spot.
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Mini Cinnamon Sugar Sour Cream Donut Muffins
Beat Bake Eat
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!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Breakfast, Dessert
Servings: 24 Mini Muffins
Calories: 92 kcal (approx.)
Ingredients
Muffins
- 2/3 cup white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup full-fat sour cream (or full-fat Greek yogurt)
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Cinnamon Sugar Coating
- 3 tablespoons salted butter, melted
- 1/4 cup white sugar
- 1/2 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan with nonstick spray or oil and set aside.
- In a large bowl, whisk together the sugar, baking soda, salt, cinnamon, and nutmeg.
- Add the sour cream and mix until combined.
- Beat in the vegetable oil, egg, and vanilla extract until smooth.
- Fold in the flour gently until the batter is fully incorporated. Do not overmix; the batter should be slightly thick and a little sticky.
- Scoop the batter into the prepared mini muffin cups, filling each about three-quarters full. Using two spoons to portion the batter can make this easier.
- Bake for 10–11 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 3–4 minutes, just until they can be handled.
- While the muffins are baking, place the melted butter in a small bowl. In a separate bowl, combine the sugar and ground cinnamon for the coating.
- Working while the muffins are still warm, quickly dip each muffin into the melted butter, then roll it in the cinnamon sugar mixture until evenly coated.
Notes
These mini sour cream donut muffins taste wonderful warm, at room temperature, and even the next day when the cinnamon flavor intensifies. If you prefer, substitute full-fat Greek yogurt for the sour cream. Do not skip the nutmeg; it pairs beautifully with cinnamon and is traditional in old-fashioned sour cream donuts.
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