These mini donuts are so easy to make and are the perfect breakfast or treat anytime of year! I especially love serving them with cider or hot chocolate.
INGREDIENTS
- ½ cup brown sugar
- 1 egg
- ⅓ cup vegetable oil
- 1 cup sour cream
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Sugar Coating
- ½ cup butter, melted
- 1 ¼ cups sugar
- 4 teaspoons cinnamon
INSTRUCTIONS
- Set the oven rack in the middle of the oven. Preheat the oven to 375 degrees.
- In a large bowl, combine brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk together until smooth.
- Add flour, baking powder, cinnamon, and salt. Whisk together until just combined and most lumps are gone.
- Set out two mini muffin pans. Spray 36 cups in the pans with non-stick cooking spray.
- Use a .75 ounce disher scoop or 1 ½ Tablespoons to fill each muffin cup with batter.
- Set both pans on the middle rack together and bake for 10-12 minutes, or until donuts are puffed up, firm to the touch, and still light in color.
- While donuts are baking, melt butter in a small bowl and set aside.
- Pour sugar and cinnamon into a large zip lock bag. Seal closed and shake until completely mixed.
- When donuts are done baking, let them cool for a few minutes.
- One at a time, lightly dip each donut into the butter until completely coated, wiping off excess butter. You want a really light coating of butter. Place the donut into the bag. Put about 6 donuts in the bag at a time. Lightly shake donuts until coated.
- Remove donuts from the bag and shake off any excess cinnamon sugar. Repeat with remaining donuts.
- Store at room temperature in an airtight container.
