Chocolate Glazed Donut Muffins

August 2, 2009 · 14 comments

in breads/muffins,breakfast/brunch,desserts/sweets

Like most people, I enjoy both muffins and donuts. So, there stood a pretty great chance that I would love these chocolate glazed donut muffins I came across in Elle’s blog a while back. Not surprisingly, I did!

This recipe is incredibly simple. I actually made it slightly more difficult on myself by combining the wet ingredients together separately, as I always do when baking, but it sounds like Elle (by the way, can I tell you how hard it is to type “Elle” when your name is “Elly?”)¬†just mixed them right in with the dry. What can I say, I guess I like washing more ¬†bowls. The batter comes together so quickly that I was able to whip these up before I got dinner started. I stayed pretty true to the recipe but did add a little more vanilla, and I substituted the cake spice for a little cinnamon & allspice.

These are delicious. The spice in the cake does make them taste donut-like. And of course the glaze and the sprinkles don’t hurt. My glaze never really set completely (well, until I refrigerated leftovers), so it was a little bit more like a frosting, but that’s OK in my book.

Chocolate Glazed Donut Muffins

Makes 9-11 muffins
Adapted from
Elle’s New England Kitchen

2 cups AP flour
scant 1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 eggs
1/4 cup canola oil
1/4 cup butter, melted
3/4 cup milk
1.25 tsp. vanilla extract

1/2 cup semisweet chocolate chips
2 Tbsp butter
1 Tbsp. corn syrup
1/4 tsp. vanilla extract
sprinkles (optional)

Preheat the oven to 350 and grease a muffin tin.

Whisk together the flour, sugar, baking powder, saltm cinnamon, nutmeg and all spice. In a separate bowl, beat the egg with the canola oil, butter, milk and vanilla until well incorporated. Add the wet mixture to the dry mixture, combining gently.

Spoon the batter in the prepared muffin tins (like Elle, I also use an ice cream scoop) and bake for about 18 minutes or until a toothpick inerted comes out clean. Cool completely.

To make the glaze, combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until everything is incorporated and nice and smooth.

Dip the tops of the muffins into the glaze and immediately top with sprinkles, if using.

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