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Snickerdoodle Doughnut Hole Muffins

Snickerdoodle Doughnut Hole Muffins
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Bake easy Snickerdoodle Doughnut Hole Muffins These familyapproved kidapproved treats are tested in my Texas kitchen So easy and delicious Get the recipe

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar, for coating
  • 2 teaspoons ground cinnamon, for coating

Instructions

  • 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.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • 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!
  • In a small bowl, combine the granulated sugar and cinnamon for the coating.
  • Fill each mini muffin cup about ¾ full with batter. I find it easiest to use a small cookie scoop for this.
  • Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
  • While the muffins are still warm, gently roll each muffin in the cinnamon sugar mixture, coating all sides.
  • Transfer the muffins to a wire rack to cool slightly before serving. They are best enjoyed warm!

Notes

Warm, comforting, and utterly irresistible Snickerdoodle Doughnut Hole Muffins that will disappear faster than you can say “yeehaw!” Quick, easy, and kid-approved!

Find it online: https://familiesrecipes.com/snickerdoodle-doughnut-muffins/