![Snickerdoodle Doughnut Hole Muffins](https://cdn.statically.io/img/www.southernliving.com/thmb/LEdQ-ayUbK0avGrlve9OgBx98Ls=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/snickerdoodle_doughnut_hole_muffins_2488102_438_0-b868625dd12a4037b0b3d045bb64391f.jpg)
Ingredients
Muffins
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1/2 cup sour cream
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1/4 cup vegetable oil
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1 large egg, at room temperature
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1 teaspoon vanilla extract
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1/2 cup granulated sugar
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1 cup all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon kosher salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon freshly grated nutmeg
Coating
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1/2 cup salted butter, melted
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1 cup granulated sugar
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1 1/2 teaspoon ground cinnamon
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1/2 teaspoon freshly grated nutmeg
Directions
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Prepare the Muffins: Preheat oven to 350°F. Lightly grease a 24-cup 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 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl. Whisk sour cream mixture into flour mixture. (Batter will be very thick.) Spoon 1 tablespoon of batter into each prepared muffin cup, keeping batter rounded on top.
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Bake in preheated oven until golden and springy when touched lightly on top, 10 to 12 minutes. Cool in pan 5 minutes. Remove from pan to a wire rack; cool completely, about 15 minutes.
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Prepare the Coating: Place melted butter in a small bowl. Whisk together 1 cup sugar, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg in another small bowl.
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Dip 1 Muffin in butter; immediately dredge in sugar mixture, and place on a serving platter. Repeat with remaining Muffins, butter, and sugar mixture.