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
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 a 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.
How to Store Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: These muffins have cream cheese in them so folks will naturally want to refrigerate, which is the right thing to do in this case. (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
More Muffin Recipes
Baked Mini Donut Muffins
- 1 cup (125 g) 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 (½ cup) dark chocolate morsels
- ½ teaspoon instant coffee
- 1 teaspoon vanilla extract
- ½ cup (100 g) light brown sugar
- ½ cup (115 g) sour cream
- 1 large egg yolk
- 1 cup confectioners' sugar
- 2 -4 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Prepare a mini muffin pan with liners, or with non-stick cooking spray.
- 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.
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Awesome thanks for sharing with us
Amazing recipe.. I will surely try it for my daughter. Thank you for wonderful recipe.
What is the best Gluten Free flour to bake with
I think I’m missing something. The pictures look amazing & show a chocolate glaze but the recipe is for vanilla. I want all chocolate! Is there a separate link or?
Hi, Bill! I work with iambaker and am happy to help with questions. You could use my milk chocolate ganache recipe for the donut muffins. I hope this helps, and have a wonderful day!
I think I’m missing something. The pictures show a chocolate glaze and the recipe is for vanilla. I want all chocolate! Is there a separate link or?