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+ servings

Baked Mini Donut Muffins

No one can eat just one!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: baked donuts, chocolate donuts, mini donuts
Servings: 24 donuts
Author: Amanda Rettke


  • 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.


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.