My daughter Mary Alice brought this for the column when she was home last week. Snickerdoodles have been one of Caroline’s favorite cookies since our neighbor on Whidbey Island introduced them …
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My daughter Mary Alice brought this for the column when she was home last week.
Snickerdoodles have been one of Caroline’s favorite cookies since our neighbor on Whidbey Island introduced them to her. When I found this recipe, I liked the idea that it combined those yummy cookies with muffins. The results were delicious and were a big hit when I took them to work so I wouldn’t eat them all myself!
DOUGHNUT HOLE MUFFINS
Active time: 25 Min., Total time: 37 Min.
Makes 2 dozen mini-muffins
1/2 cup sour cream
1/4 cup vegetable oil
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 cup salted butter, melted
1 cup granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
Prepare the muffins: Preheat oven to 350 degrees. Lightly grease a 24-muffin 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 tsp cinnamon and 1/4 tsp nutmeg in a medium bowl. Whisk sour cream mixture into flour mixture. The batter will be very thick. Spoon 1 Tbsp of batter into each prepared muffin cup, keeping batter rounded on top.
Bake in preheated oven until golden and springy when touched gently on top, 10-12 minutes. Cool in pan 5 minutes. Remove from pan to a wire rack; cool completely, about 15 minutes.
Prepare coating: Place melted butter in a small bowl.
In another small bowl, whisk together 1 cup sugar,
1 1/2 tsps cinnamon and 1/4 tsp nutmeg. Dip 1 muffin in butter; immediately dredge in sugar mixture and place on a serving platter. Repeat with remaining muffins, butter and sugar mixture.