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Glazed Chocolate Doughnut Muffins

Confession. I am not a huge doughnut fan but there is ONE doughnut I will not turn down and it’s these Glazed Chocolate Doughnut Muffins. You can make them as traditional doughnuts, doughnut holes or as doughnut muffins. Super easy to make, let me show you how I created these little gems!

Glazed Chocolate Doughnut Muffins Hero Shot

How to make Glazed Chocolate Doughnut Muffins

As with most batters, you’ll want to first combine your dry ingredients. They include:

  • Cocoa Powder
  • All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt (not shown) and
  • Light Brown Sugar
Dry Ingredients Collage for Glazed Chocolate Doughnut Muffins

I also add the chocolate chips to the dry mixture AFTER I give it a quick mix so as not to break them up too much.

For the wet ingredients, combine the following in a small bowl. I used a 2 cup glass measure as it makes pouring easier, but anything you have works. The ingredients here include:

  • Melted Butter
  • Milk
  • Eggs
  • White Vinegar and
  • Vanilla Extract
Wet Ingredients Collage for Glazed Chocolate Doughnut Muffins

The batter will be thick (like this). Use your spatula to finish mixing by hand if necessary, scraping down the sides of the bowl.

The mixed batter

Using a small cookie scoop, I placed the thick batter into a muffin pan that I had both lined with cupcake wrappers AND lightly sprayed around the edges. This will prevent the doughnuts from sticking around the edges as they bake and rise.

Scooped and ready to bake!

Since the chocolate chips will be super melty at this point, you’ll want to allow the doughnut muffins to cool before removing them to a rack to cool completely. Just look at how chocolate-y these are!

Close up of baked Glazed Chocolate Doughnut Muffins

How to make a powdered sugar glaze

Once cooled, it’s time to glaze the doughnuts and I’m using a simple powdered sugar glaze made up of powdered sugar and milk. There’s no REAL recipe here, you kind of have to go by feel. The thing with powdered sugar glazes is that they are affected by humidity and the proportions can vary greatly. I start with about a cup of powdered sugar and slowly (and I mean slowly) add the milk. Stir vigorously before determining that you need more liquid. It goes from thick to drizzle in a heartbeat.

Powdered Sugar glaze in a glass bowl with the doughnuts ready to dip!

I dunked mine in the glaze, but if you want more you have two options. Dunk once, wait until set and dunk again OR … you could remove them from the paper and toss them in the glaze as you would a doughnut hole. I’ll leave that up to you 🙂

Close up of Glazed Chocolate Doughnut Muffins

Did you make my recipe for Glazed Chocolate Doughnut Muffins? Leave me a comment below and let me know what you thought.

PIN for Glazed Chocolate Doughnut Muffins
Glazed Chocolate Doughnut Muffins

Glazed Chocolate Doughnut Muffins

Glazed Chocolate Doughnut Muffins
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 24 mini muffins or 12 regular sized doughnuts

Equipment

  • Stand Mixer
  • Mini Muffin Pan
  • Mini Muffin/Cupcake Liners

Ingredients
  

  • 1/2 c Cocoa Powder
  • 1 1/3 c All Purpose Flour
  • 3/4 c Light Brown Sugar you could substitute regular white granulated if you don't have brown
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 c Chocolate Chips I used Milk Chocolate Chips
  • 2 large Eggs
  • 1/3 c Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Vinegar white or cider
  • 8 tbsp Butter melted (if your butter is SALTED, reduce the salt in this recipe by 1/4 tsp!)

FOR THE POWDERED SUGAR GLAZE:

  • 1 cup Powdered Sugar also known as Confectioner's Sugar
  • 2-4 tbsp Milk

Instructions
 

  • Preheat the oven to 350 degrees and line a mini muffin pan with mini cupcake liners. Give the top a very light spray with cooking spray so the risen cupcakes do not stick.
  • Combine the dry ingredients and wet ingredients separately, then combine. Add the chocolate chips. Finish mixing the stiff batter by hand if necessary, scraping down the sides.
  • Using a small cookie scoop, place the batter into the prepared baking cups.
  • Bake for 8-12 minutes OR until a toothpick inserted comes clean as you would any cake. All ovens are different.
  • Allow to cool enough to remove the from the pan to a wire rack to cool completely.
  • Prepare the powdered sugar glaze and use as little milk as possible until you are sure you have reached a drizzling consistency. You can drizzle or dunk or dunk them twice…whatever you wish. The powdered sugar glaze helps offset the cocoa powder and gives the doughnuts a nice sweetness.

Filed Under: Food Tips, Recipes Tagged With: chocolate, muffins

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I am a coffee and wine-drinking cook, wife,  traveler, and proud mama. My family is my life, and we love our life in Phoenix, Arizona.

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