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Glazed Chocolate Doughnut Muffins

Glazed Chocolate Doughnut Muffins

Glazed Chocolate Doughnut Muffins
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


  • 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!)


  • 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.