Baked Mini Donut Muffins
No one can eat just one!
Servings: 24 donuts
Ingredients
- 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
Glaze
- 1 cup confectioners' sugar
- 2 -4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Donut
- 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.
Glaze
- 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.
Notes
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.