Servings
12
servingsPrep time
15
minutesCooking time
12
minutesThese are so good. I make them for my daughter’s class all the time. They work well for a mid morning treat or dessert with some whipping cream or ice cream. Either way, they are moist and so good. It is the first recipe that really calls it like it is as it is very much like a muffin but tastes like a donut. This can be doubled as well.
Ingredients
1/2 cup + 4 Tablespoons butter, divided and melted
2 lg eggs
1 cup sugar
1 cup sour cream
1 Tablespoon vegetable oil
1 1/2 teaspoons nutmeg
1 teaspoon kosher salt
1/2 cup Dutch Process Cocoa Powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup flour
1 tablespoon cinnamon
Directions
- Preheat oven to 375. Line a muffin tin with muffin cups.
- In a large bowl, combine 3/4 cup sugar and eggs, whisk to combine.
- Add sour cream, 1/2 cup butter, the oil, nutmeg, and 1 teaspoon salt. Whisk until combined.
- Whisk in cocoa powder, then baking powder and baking soda. Using a large flexible rubber spatula, fold in the flour. Rotate bowl until fully incorporated.
- Divide the batter amongst the 12 cups and sprinkle with vanilla sugar. bake muffins until they are puffed up about 18-22 minutes
- With muffins still warm, mix remaining sugar and cinnamon together and melt butter.
- Dip each muffin in the butter lightly and then dump it in the sugar mixture. Set on the counter to dry. Serve immediately. Store in an air tight container at room temperature for up to 4 days.
