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!
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
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
- White Vinegar and
- Vanilla Extract
The batter will be thick (like this). Use your spatula to finish mixing by hand if necessary, scraping down the sides of the bowl.
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.
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!
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.
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 🙂
Did you make my recipe for Glazed Chocolate Doughnut Muffins? Leave me a comment below and let me know what you thought.
Glazed Chocolate Doughnut Muffins
- Stand Mixer
- Mini Muffin Pan
- Mini Muffin/Cupcake Liners
- 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
- 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.