Mini muffins that want-a-be doughnut holes. They would if they could but since I don’t own a doughnut hole pan they’ll have to settle for being mini muffins.
So what if they’re not perfectly round? Nobody’s perfect and in this case, you don’t need to be perfect to be divine.
The batter comes together in a flash and a small cookie scoop makes easy work of filling the muffin tin. They only take ten minutes to bake, making them perfect for a weekend breakfast, brunch or any-time dessert.
They’re moist and fudgy and completely moreish. You’ll never stop eating at just one. Never. Ever.
Just like doughnut holes they’re portable, popable and hopelessly addictive.
Baked chocolate doughnut muffins filled with gooey pockets of chocolate chips and a sweet and sticky glaze.
- Preheat the oven to 350°F. Lightly grease a non-stick 24 cup mini muffin pan and a 12 cup sized one too. If you don't have both pans, you can bake them in batches.
- In a large bowl whisk the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips together.
- In a separate bowl whisk the eggs, milk, vanilla, and vinegar together. It might look a little curdled, that's ok.
- Add the wet ingredients along with the melted butter to the dry ingredients and stir until just combined.
- Fill each muffin cup with a tablespoon of the batter, scooping it up with a cookie scoop or measuring spoon.
- Bake 9 - 10 minutes until a toothpick in center comes out clean. Let cool on wire rack 15 minutes then pop out and cool completely.
- To make the glaze whisk the confectioners' sugar with the heavy cream making it as thick or as thin as you like.
- Dip the top of each one and set on a wire racks. Let the glaze set a few minutes then dip again until all the glaze is used.
Adapted from King Arthur Flour
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