I love making homemade doughnuts. Actually, I don’t. Correction: I love eating homemade doughnuts. Making them is a whole other story. Homemade doughnuts are definitely a chore to whip up. There are two lengthy rises required, a big pot of oil for frying, which is always such a pain. And then there’s the dunking and garnishing, my favorite part, actually. When it comes to homemade doughnuts, there are about four more steps than I’d like to deal with.
These baked doughnuts, however, are a good replacement. I’m not gonna lie, these definitely aren’t exactly like a fluffy, yeasted doughnut. I’m not sure anything can replace that, but these are delicious. And they’re perfect for those days when you want a doughnut fix but without the waiting and work.
If you like, you can actually add this batter to a doughnut pan, if you have it, and they’ll bake up in the shape of doughnuts. If you don’t, then a muffin tin works great, too. My favorite part about this recipe is definitely the glaze. It’s a breeze to make (no melting chocolate!) and sprinkles always somehow have the ability to make me happy.
Chocolate Glazed Doughnut Muffins
This chocolate glazed doughnut muffins recipe will save you some time compared to other doughnut recipes.
- For the Dry Mix:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- For the Wet Mix:
- 1/2 cup unsalted butter, room temperature done
- 2 tablespoons vegetable oil or olive oil done
- 1/2 cup white granulated sugar done
- 1/3 cup brown sugar done
- 1/2 teaspoon freshly grated nutmeg
- Scant 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- For the Chocolate Glaze:
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- Pinch of salt
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees F. Line a muffin tin with liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.
- In a large bowl, cream the butter, vegetable oil, white sugar, brown sugar, nutmeg and cinnamon together until light and fluffy, about 3 to 5 minutes. Next, add the eggs and vanilla extract and mix until thoroughly combined.
- Add a quarter of the flour to the butter mixture, and then add a quarter of the milk. Repeat this process until everything is completely combined.
- Fill the prepared muffin liners, filling them up three-quarters full. Transfer to the oven for 15 to 17 minutes, or until they're lightly golden brown and when a cake tester inserted into the middle of the muffins come out clean.
- Remove from the oven and allow to cool for a minute or two, and then transfer them to a rack to cool completely.
- While the muffins are cooling, let's make the glaze! In a medium bowl, sift in the powdered sugar, cocoa powder and salt. Pour in the milk and vanilla extract; whisk until completely smooth. Dunk the muffins into the glaze and then top with sprinkles.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.