Mini Chocolate Doughnut Muffins

IMG_0408Have 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:

IMG_0369Start 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.IMG_0373Then, you can go ahead and stir in all the dry ingredients.
IMG_0376Stir the batter until everything is just incorporated. Over mixing is no bueno, fyi. IMG_0377Scoop 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.IMG_0393The 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 🙂

Here’s the printable:

Print

Mini Chocolate Doughnut Muffins

Adapted from the Mini Doughnut Muffin Recipe in the Weelicious Lunches Cookbook.

Yield: 24 mini muffins

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees and spray mini muffin cups with non-stick cooking spray and set aside.
  2. 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.
  3. 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.

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  1. Chocolate donut holes are the best. These look like they would be the perfect substitute for making them at home. This weekend they are getting done.

    Reply
  2. Oh yeah! These are just awesome! Perfect to make on sunday and have some leftover for a monday breakfast!

    Reply
  3. I could eat a dozen of these!

    Reply
  4. Any difference if I use salted butter? Should I just eliminate the salt from the dry ingredients? Thank you – these look wonderful 🙂 Have all ingredients on hand, but I only have salted butter…

    Reply
    • I’m sure salted butter is just fine!

      Reply
      • Just don’t add extra salt if you use salted butter!

        Reply
  5. Having a dairy allergy I can’t eat any store made donuts. I’m totally going to make these with margarine and soy or almond milk. Yum. Thanks!

    Reply
  6. I don’t know what it is about little, miniature food but I always think it tastes better! These look delicious!

    Reply
  7. Made these this morning w/my 6 year old daughter, who is home sick w/a cold, and we loved them! Super easy and delicious, especially with the glaze!

    Reply
  8. Lauren,
    Those muffins look amazing. Pinned for later.
    I agree about the chocolate chip cookie dough, why bother if it’s not the real stuff!
    Annamaria

    Reply
  9. Do you think this recipe will double well?

    Reply
  10. A glaze certainly seems mandatory to me! I’ve had so many disappointments with things that are supposed to taste “just like cookie dough”, now I know what to avoid, healthy being #1 🙂

    Reply
    • I know, right? There is no substitute for cookie dough….except more cookie dough.

      Reply
  11. These turned out great. Thanks for the quick and easy recipe.

    Reply
  12. Omg!!! These are so good and so easy!! I didn’t make the glaze because I am out of powdered sugar, but they were still amazing! The consistency is just like a donut!! I can’t wait til my little guy finds the muffin in his lunch tomorrow. Donuts and chocolate are his favorite!

    Reply
  13. Is that a typo…only 2tbs of butter?

    Reply
    • No, that’s correct! 2 tablespoons!

      Reply
  14. This might sound stupid. I live in the UK and not sure about the All Purpose Flour we have self raising or plain flour any one help.. Thanks

    Reply
    • whatever flour you use for baking will work.

      Reply
    • Plain flour. 🙂

      Reply
  15. I’ve also found that if you don’t have buttermilk on hand, plain yogurt-especially but not only Greek yogurt- will work just fine. I never have buttermilk on hand, so I am pretty happy about the substitution working. 🙂

    Reply
  16. We made these this morning and the kids love them! I subbed 1/4 cup of whole wheat flour and couldn’t tell. Next time I will try 1/2. I made them in my cake pop maker and they only took a couple of minutes to cook through. Turned out great. Thanks for the recipe.

    Reply

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