Mini Chocolate Donut Muffins
Adapted from the Mini Doughnut Muffin Recipe in the Weelicious Lunches Cookbook these chocolate Donut Muffins are to die for!
Servings 24 mini muffins
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.
Calories: 82kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 58mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 49IU | Calcium: 17mg | Iron: 1mg