When it comes to Baked Mini Donut Muffins, more is more! I will happily take one (or 6!) in place of a big Donut. If you love donuts, be sure to try my Homemade Apple Fritters!
Baked Mini Donut Muffins
Donut Muffin Recipe (below)
Glaze Recipe (below)
Mini Muffin Pan
Pan-Release or Baker’s Spray
Cookie Sheet lined with foil or parchment paper
How to Make Mini Baked Donuts
- Make sure you have the tools needed! Donuts, mini donuts, and donut muffins all use a specific pan. These pans are relatively inexpensive and can be used for years and years.
- Use quality ingredients. Make sure your Nestle chocolate can shine by pairing it with fresh ingredients like the baking soda and eggs. Anytime you are using dairy in a baking recipe try to start out with room temperature ingredients.
- Make sure your pans are properly prepared. You can grease a pan with butter, a butter & flour combination, use baking spray, or even opt to use mini cupcake liners with the donut muffins.
- Let your personality be the star! Adding sprinkles, cookie bits, Nestle chocolate morsels, or even cereal to the donuts can be a fun way to let your creativity shine!
SUGAR COVERED DONUT MUFFIN VARIATION: Preheat oven to 350 degrees F. Grease mini muffin pan. Prepare dough as above. Bake for 8-10 minutes. Cool in pan on a wire rack. Melt 2 tablespoons butter in a dish. Put ½ cup butter in separate dish. Dip mini donut muffins into butter then roll in sugar.
BAKED DONUT HOLE VARIATION: Preheat oven to 350 degrees F. Grease a donut hole pan. Prepare dough as above. Bake for 8-10 minutes. Cool in pan on a wire rack. Prepare glaze and dip donut balls into the glaze with a fork. Makes 2-dozen donut balls.
BAKED DONUT VARIATION: Preheat oven to 350 degrees F. Grease a donut pan. Prepare dough as above. Bake 12-15 minutes. Cool for one minute then run a butter knife around the edge. Move donut to the cooling rack. Prepare glaze. Dip the donuts into the glaze and return donut to the cooling rack. Add sprinkles or embellishment if you prefer. Makes 12 donuts.
No one can eat just one!
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 3 tablespoons unsalted butter
- 4 ounces (1/2 cup) dark chocolate morsels
- ½ teaspoon instant coffee
- 1 teaspoon vanilla extract
- ½ cup light brown sugar
- ½ cup sour cream
- 1 large egg yolk
- 1 cup confectioners sugar
- 2 -4 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Combine flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.
In a medium saucepan over medium heat add in butter, chocolate, and espresso powder. Melt together while stirring.
Remove melted chocolate from the stove and add in vanilla extract, brown sugar, and sour cream. Mix until combined then add in egg yolk and vigorously whisk.
Add wet ingredients to the dry and stir until fully combined.
Prepare a mini muffin pan. Using a mini ice-cream scoop (holds about 1 tablespoon of batter), drop rounded scoops into muffin pan.
Bake for 8-10 minutes, or until donut muffins have risen and cracked along the top.
Prepare glaze while mini donut muffins bake. Whisk together confectioners sugar, milk, and vanilla extract until smooth.
Dip tops of slightly cooled muffins into glaze and set on a cooling rack that has been placed over a foil-lined cookie sheet.
Add sprinkles or embellishment if you prefer.
Donut Muffins, Donut Balls and Donut last approximately 3 days when kept in an airtight container.
HIGH ALTITUDE BAKING: Use ¼ teaspoon baking powder, ¼ cup plus 2 tablespoons of brown sugar, ¾ cup sour cream, and bake at 375°F.