Snickerdoodle Doughnut Hole Muffins

The smell of cinnamon sugar wafting through the house on a Sunday morning… it’s a memory I cherish. And it’s a memory I’m actively creating for my own kiddos, thanks to these Snickerdoodle Doughnut Hole Muffins. I’ve made this recipe at least a dozen times in my kitchen, tweaking it until it was just right – the perfect balance of fluffy muffin and that classic snickerdoodle tang. Living here in Texas, we love our sweet treats, and these muffins are always a hit. This recipe promises to deliver warm, comforting, and utterly irresistible muffins that will disappear faster than you can say “yeehaw!”

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and something the whole family will devour. These Snickerdoodle Doughnut Hole Muffins hit all the right notes. Here’s why they work so well:

• Kid-Approved: The cinnamon sugar coating and sweet muffin base are irresistible to kids (and adults!).
• Quick & Easy: From start to finish, you’re looking at about 30 minutes – perfect for a weekend breakfast or a quick after-school treat.
• Simple Ingredients: You probably already have most of the ingredients in your pantry.
• Perfectly Portable: Great for lunchboxes, picnics, or road trips.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ cup granulated sugar, for coating
• 2 teaspoons ground cinnamon, for coating

Ingredient Notes

Let’s break down these ingredients to ensure muffin perfection:

• All-Purpose Flour: This is the standard for muffins. If you’re looking for a gluten-free option, see my substitutions section below.
• Baking Soda: This is your leavening agent, responsible for that light and airy texture. Make sure it’s fresh!
• Unsalted Butter: I always prefer unsalted butter in baking so I can control the amount of salt. Make sure it’s properly softened; it should be soft enough to easily press a finger into, but not melted.
• Sour Cream: This adds moisture and a slight tang, which complements the sweetness perfectly. Don’t skip it! Plain Greek yogurt also works in a pinch.
• Vanilla Extract: Use pure vanilla extract for the best flavor.
• Cinnamon: Adds warmth, flavor, and aroma that complements the sweetness.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps for perfectly delicious Snickerdoodle Doughnut Hole Muffins:

1. Step 1: Preheat and Prep. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin. I like to use baking spray with flour for easy release.
2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: Cream Butter and Sugar. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Step 4: Add Eggs and Vanilla. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Step 5: Alternate Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. Step 6: Prepare Cinnamon Sugar Coating. In a small bowl, combine the granulated sugar and cinnamon for the coating.
7. Step 7: Fill Muffin Tins. Fill each mini muffin cup about ¾ full with batter. I find it easiest to use a small cookie scoop for this.
8. Step 8: Bake. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
9. Step 9: Coat in Cinnamon Sugar. While the muffins are still warm, gently roll each muffin in the cinnamon sugar mixture, coating all sides.
10. Step 10: Cool and Enjoy! Transfer the muffins to a wire rack to cool slightly before serving. They are best enjoyed warm!

Storage & Meal Prep

These muffins are best enjoyed fresh, but here’s how to store them if you have any leftovers:

• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them.
• Freezing: To freeze, place the muffins in a single layer on a baking sheet and freeze for about 30 minutes, then transfer them to a freezer bag or container. They can be frozen for up to 2 months.
• Reheating: To reheat, thaw the muffins at room temperature or in the refrigerator. You can warm them up in the microwave for a few seconds or in the oven at 350°F (175°C) for a few minutes.
• Meal Prep: You can mix the dry ingredients ahead of time and store them in an airtight container. You can also make the batter a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before baking.

Substitutions & Variations

Want to tweak this recipe to fit your needs? Here are some tested variations:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve used Bob’s Red Mill and King Arthur with good results.
• Dairy-Free: Substitute the butter with a vegan butter alternative and the sour cream with a dairy-free sour cream or yogurt. I’ve used coconut yogurt with success.
• Nutmeg Variation: Add a pinch of nutmeg to the cinnamon sugar for a warm, slightly spicy flavor.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can! You can prepare the batter the night before and store it in the refrigerator. Just make sure to let it sit at room temperature for about 30 minutes before baking. This will ensure that they bake up light and fluffy.

How do I know when the muffins are done?

The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, they’re ready.

Can I use melted butter instead of softened butter?

I don’t recommend it. Softened butter is essential for creaming with the sugar, which creates air pockets that give the muffins a light and fluffy texture. Melted butter will result in a denser muffin.

Can I use brown sugar instead of granulated sugar in the muffins?

Yes, you can substitute light brown sugar for granulated sugar for a slightly more molasses-like flavor. It will also make the muffins a bit more moist.

Are these muffins kid-friendly?

Absolutely! These muffins are a hit with kids. The cinnamon sugar coating makes them extra appealing, and the mini size is perfect for little hands. You can even get your kids involved in the baking process – they’ll love helping to roll the warm muffins in the cinnamon sugar.

Can I freeze these muffins?

Yes, these muffins freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

What if I don’t have sour cream?

Plain Greek yogurt is a great substitute for sour cream in this recipe. It will provide a similar tangy flavor and moist texture.

Print