mini chocolate doughnut muffins

Name: Mini Chocolate Doughnut Muffins
Prep time: 40 min
Cook time: 10 min
Yield: 24
Cuisine: American
Ingredients: FOR THE MUFFINS; 2 tablespoon(s) unsalted butter, softened; 1/2 cup(s) sugar; 1 large egg; 1/2 cup(s) buttermilk; 1 teaspoon(s) vanilla extract; 1 cup(s) all purpose flour; 1/4 cup(s) unsweetened cocoa powder; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground cinnamon; FOR THE GLAZE; 1 1/2 cup(s) powdered sugar; 2 tablespoon(s) milk; 1/4 teaspoon(s) vanilla

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online.' http://www.laurenslatest.com/mini-chocolate-doughnut-muffins/

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yield 24 serving(s)

prep time 40 Min

cook time 10 Min

method Bake

Ingredients For mini chocolate doughnut muffins

FOR THE MUFFINS
2 Tbsp

unsalted butter, softened
1/2 c

sugar
1 lg

egg
1/2 c

buttermilk
1 tsp

vanilla extract
1 c

all purpose flour
1/4 c

unsweetened cocoa powder
1 tsp

baking powder
1/2 tsp

salt
1/2 tsp

ground cinnamon
FOR THE GLAZE
1 1/2 c

powdered sugar
2 Tbsp

milk
1/4 tsp

vanilla

How To Make mini chocolate doughnut muffins

1
Preheat oven to 350 degrees and spray mini muffin cups with non-stick cooking spray and set aside.

2
In a large bowl, whip butter and sugar together until well blended. Stir in egg, buttermilk and vanilla. Whisk until smooth. Stir in dry ingredients until just combined. Scoop 1 tablespoon of batter into prepared muffin tins. Bake 10 minutes or until the tops spring back when lightly pressed. Cool 5-10 minutes before removing from tin and glazing
3
For the glaze, stir all ingredients together until smooth. Dip each mini muffin into the glaze, coating completely. Place on cooling rack so excess glaze and drip off. Leave glazed muffins on cooling rack until glaze has dried onto the muffins, about 20 minutes. Serve or store in an airtight container for up to 3 days.
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