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Mini Sour Cream Doughnut Muffins

Kids love to try food, but sometimes the normal size can seem so overwhelming for them. Sometimes I’ll try making normal sized treat into something smaller so the kids can try them and have more if they end up liking them. The small size also makes them perfect for little hands, they can take them outside with them and they pack so well in school lunch boxes.

Preparation Time 10 minutes

Cook Time 15 minutes

Yields 18 mini muffins


1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons butter- melted

3 tablespoons oil

1 cup sugar- divided

1 egg- room temperature

1/2 cup sour cream- room temperature

1 teaspoon vanilla

1 1/2 teaspoon cinnamon powder


  1. Preheat the oven to 180c. Grease a mini muffin pan with oil. Set it aside.

  2. In medium bowl, combine the flour, baking powder, baking soda and the salt. Mix well then set it aside.

  3. In another bowl, combine the oil, butter, 1/2 cup sugar, vanilla, egg and sour cream. Mix it well.

  4. Make a well in the dry ingredients and pour the wet ingredients over.

  5. Gently fold the wet into the dry ingredients. Mix until JUST combined. DO NOT OVER MIX the batter.

  6. Scoop the batter into the mini muffin pan. Fill the muffin pan 3/4 of the way to the top.

7. Bake at 180c for 12-15 minutes. While the muffins bake, place the remaining sugar and cinnamon in a bowl. Mix well to combine.

8. Remove the muffins from the oven.

9. Immediately remove the muffins from the pan. Roll the muffins while hot in the cinnamon sugar. The muffins will be coated in the cinnamon sugar.

10. Set aside to cool to room temperature.

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