Mini Chocolate Donut Muffins

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

 

Have you guys seen that recipe on pinterest for chocolate chip cookie dough greek yogurt floating around? Well, I have and I totally tried it out one evening when I happened to be craving cookie dough. –>this happens more often than not.

Guess what, ya’ll?

It tastes NOTHING like cookie dough.

I guess in a round-a-bout way it does…well, in a weird, tangy and healthy round-a-bout way. Grody. Not my idea of cookie dough.If you’re thinking about trying it/doing it…DON’T. From one cookie dough addict to another, I beg of you: rethink that decision.

Yowza.

Anyways, how would you like to make some baked mini chocolate muffins that seriously taste like doughnuts? I found this recipe in Catherine McCord’s new Weelicious Lunches cookbook. This cookbook is all about making healthy and creative lunches for your kids. {There are tons of recipes in here that I’ll be trying over the next few months!} When I first got my copy, I looked through the table of contents to see what kinds of snacks or sweet treats I could find. Right away the word doughnut popped out at me.

There’s no real surprise there.

After a quick glance through the recipe and realizing I had ever ingredient on hand, me and my little 4 year old went to work. Here’s how we made them:

Start by creaming butter and sugar together. Then to that, stir in an egg, vanilla and a little buttermilk. I used a whisk to ensure the mixture was smooth.Then, you can go ahead and stir in all the dry ingredients.
Stir the batter until everything is just incorporated. Over mixing is no bueno, fyi. Scoop the batter into a mini muffin tin {sprayed with non-stick cooking spray} and bake for 10 minutes or so. Cool and eat as is or dip into some glaze.The original recipe doesn’t call for a glaze but I added one in for kicks. Who doesn’t love a good glaze? Dip these little dudes in your glaze, let them dry and consume like there’s no tomorrow. That’s part of the instructions, incase you were wondering.

Overall, these were fabulous. I appreciated the simplicity of the recipe and my daughter tried hoarding them all into her purse for later. One of the many signs of a good recipe, no?!

Give these a whirl today, folks! You won’t be disappointed 🙂

More Muffin Recipes to Try!

• Chocolate Protein Muffins
• Double Chocolate Muffins
• Chocolate Cream Cheese Muffins
• Banana Chocolate Chip Muffin Tops

Here’s the printable:

Mini Chocolate Donut Muffins

Katie Cooksey

Adapted from the Mini Doughnut Muffin Recipe in the Weelicious Lunches Cookbook these chocolate Donut Muffins are to die for!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 24 mini muffins

Calories 82 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the muffins-

• 2 tablespoons unsalted butter softened
• 1/2 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

for the glaze-

• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions

 

• Preheat oven to 350 degrees and spray mini muffin cups with non-stick cooking spray and set aside.
• In a large bowl, whip butter and sugar together until well blended. Stir in egg, buttermilk and vanilla. Whisk until smooth. Stir in dry ingredients until just combined. Scoop 1 tablespoon of batter into prepared muffin tins. Bake 10 minutes or until the tops spring back when lightly pressed. Cool 5-10 minutes before removing from tin and glazing.
• For the glaze, stir all ingredients together until smooth. Dip each mini muffin into the glaze, coating completely. Place on cooling rack so excess glaze and drip off. Leave glazed muffins on cooling rack until glaze has dried onto the muffins, about 20 minutes. Serve or store in an airtight container for up to 3 days…if they last that long.

Nutrition

Calories: 82kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 11mgSodium: 58mgPotassium: 47mgFiber: 1gSugar: 12gVitamin A: 49IUCalcium: 17mgIron: 1mg

Keyword donut muffins

Rate This RecipePlease consider Leaving a 5-Star Review!