Glazed Chocolate Donut Muffins – perfect treat when you want a donut and a muffin in the same time! The chocolate glaze is crazy good!
GLAZED CHOCOLATE DONUT MUFFINS
Donut muffins are one of my favorite muffins to bake! They are delicious, have high tops, perfect for decorating with glaze and sprinkles and you can make them in any flavor you like. We love the Glazed Vanilla Donuts and the Spiced Donut Muffins with a peanut butter glaze. So good! This chocolate version is so far our favorite. The chocolate glaze is finger-licking-good!
DO THEY TASTE LIKE BAKED DONUTS?
These muffins taste just like baked donuts. I love the tops! High and cracked! The glaze is super simple to make and (just a warning) you will find yourself (or your kids) with fingers in the bowl, stealing some straight into your mouth!
So next time you are craving donuts and don’t want to make a yeast dough and fry it or don’t have a donut pan, try these donut muffins! You will love them!
MORE DONUT MUFFINS RECIPES:
GLAZED CHOCOLATE DONUT MUFFINS RECIPE:
Glazed Chocolate Donut Muffins
- 1/2 c vegetable or canola oil
- 1/2 c granulated sugar
- 1/3 c packed light brown sugar
- 2 large eggs
- 2 c all-purpose flour
- 2/3 c unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp vanilla extract
- 1 c milk
!for the glaze:
- 1/4 c unsalted butter
- 1/4 c milk
- 3 Tbsp unsweetened cocoa powder
- 1 Tbsp corn syrup
- 2 c powdered sugar
- 1/2 tsp vanilla extract
- Grease muffins tin (cavities and the top). Set aside.
- Preheat oven to 425 degrees F.
- In a medium mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, soda and salt). Set aside.
- In a large mixing bowl of a stand mixer, mix together oil and both sugars. Mix for 2 minutes on medium speed.
- Add eggs, one at a time and mix well.
- Add vanilla and mix again.
- With mixer on low speed, mix in dry ingredients alternating with milk.
- Pour into muffin pan, filling each cavity 3/4 full.
- Bake 15 to 18 minutes or until toothpick inserted in the center of each muffin comes out clean.
- Cool in pan for 3 minutes, then transfer onto a wire rack and cool completely before glazing.
!For the glaze:
- In a medium saucepan, cook butter, milk, cocoa and corn syrup until it starts to boil. Remove from heat. Sift powdered sugar over the cocoa mixture. Whisk in until smooth. Add vanilla and whisk again.
- Dip each donut muffin top down into the glaze. Set on a wire rack set over a baking sheet to catch the drips. Let sit for few minutes and then add sprinkles.