As a kid, I always loved those rare mornings when my parents would bring home a box of Dunkin’ Donuts. My younger siblings loved any donut with sprinkles, but my favorite was always the chocolate glazed with chocolate icing on top.
Donuts are really quite a hassle to make at home since you have to fry them. Now donut baking pans are becoming more and more popular, but to me there’s no point in buying pans like that as you can place any “donut” recipe in regular muffin tins. That’s what this recipe is: a cakey, donut-like muffin with a chocolate cinnamon glaze. These don’t take long to make and are amazing freshly glazed, while they’re still warm.
Better yet, no frying is involved with these donut muffins, so go ahead and have seconds! (or thirds, if you’re feeling really good:)
- 1/2 cup canola oil
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 2/3 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp milk
- 3 tbsp cocoa powder
- 1 tbsp agave syrup (or maple)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 1/2 cups powdered sugar, separated
- For the Muffins: Preheat oven to 425F. Prepare muffin tins with about 15 paper liners, or grease the muffin tins with butter or oil.
- In the bowl of a standing mixer, combine oil, sugars, eggs, and vanilla. In a smaller bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Alternately add the flour mixture and the milk to the oil mixture. Mix just until combined. Divide batter among the muffin tins, filling each 3/4 of the way full.
- Bake for 5 minutes at 425F, then lower the temperature to 350F and bake for another 12-15 minutes, or until inserted toothpick comes out clean.
- For the Glaze: Place the butter, milk, cocoa powder, cinnamon, agave syrup, and vanilla extract. in a small saucepan over medium heat. Allow the mixture to boil, then remove from heat. Sift in one cup of the powdered sugar. Allow the mixture to cool. If the glaze appears too thin, slowly add the extra half cup of powdered sugar.
- Once muffins have cooled slightly, dip each one the the warm chocolate glaze.
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