Donut Hole Muffins

Cuisine: American
Course: Breakfast, Desserts
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Prep Time 15 minutes
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Total Time 25 minutes
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12 servings


Donut Hole Muffins

  • 1 Cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/8 tsp baking soda
  • 1 egg
  • 2 1/2 Tbsp brown sugar
  • 2 1/2 Tbsp sugar
  • 1/4 Cup Prairie Farms whole milk
  • 1/4 Cup Prairie Farms sour cream
  • 1 Tbsp Prairie Farms unsalted butter melted
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla extract


  • 2 Tbsp Cinnamon Sugar


  • Preheat oven to 400°F and grease a mini muffin pan.
  • In a medium bowl, whisk together flour, baking powder, salt and baking soda. In a small bowl, whisk together the remaining ingredients.
  • Pour wet ingredients into dry ingredients and fold until just combined. Put batter into piping bag and pipe batter into pan, filling each about ¾ full.
  • Bake for 8 to 10 minutes, until tops are just dry and bottoms are lightly golden. Remove from pan and place on cooling rack.
  • While muffins are still warm, role to coat in cinnamon sugar. Enjoy immediately or store in an air tight container 3-4 days.


If cinnamon sugar does not stick, lightly spray with water then role in cinnamon sugar.
Different toppings can be used. For a chocolate topping, melt together ½ cup semi-sweet chocolate chips and 2 tbsp milk. Dip or spread on top of muffins.
For a classic glaze, whisk together ½ cup powdered sugar, 1 tbsp milk and ¼ tsp vanilla until smooth. Once muffins are cool enough to handle, dip into glaze and set on cooling rack to let glaze harden.

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