Chocolate Donut Muffins
Feel like eating a cupcake but not frosting? A muffin just won’t do it and a donut is too fried. I hear you, sugar fans and I often find myself in the same boat. Sometimes you just want something a little sweet, a little portable and completely and totally satisfying to your sweet tooth.
That’s why I’ve made Chocolate Donut Muffins, the cupcake donut muffin hybrid you didn’t knoow you need. Everything you love in one delightful bite.
Chocolate Donut Muffins
Ingredients:
2 cups all-purpose flour
¼ cup cocoa powder
2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 egg
1 cup buttermilk
5 tablespoons butter, melted (cooled)
Glaze
1-1/2 cups powdered sugar
4-5 Tablespoons milk
Instructions:
Heat the oven to 375 degrees. Prep a muffin tin with liners.
In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
Make a well in the dry ingredients and mix in the egg, buttermilk and butter. Stir until just combined. Spoon into the prepped muffin cups.
Bake for Bake for 15 minutes depending on your oven, until a toothpick comes out dry. Let cool on a wire rack.
In a small bowl stir together the powered sugar and milk to make the glaze. Dip the muffins into the glaze and serve.
Looks smooth and foamy! I love it!
How many muffins does this recipe make?