Breakfast is the best, don’t you agree? Breakfast is even better when it involves donuts. Donuts are even better when you can make them fast and in the comfort of your PJs. Introducing: The Donut Muffin! You’ll love these little donut muffins, I promise. Grab a glass of milk and eat as many as you like. 🙂
Donut Muffins Printer-Friendly Recipe
Makes: 24 mini muffins
1/4 cup butter
1/4 cup vegetable or canola oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. freshly ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups flour
1 cup milk
1/2 cup chocolate chips (or baking chocolate)
2-6 Tbsp. heavy cream (add just enough to form a thick glaze)
Prepare a muffin tin by a spraying with nonstick spray. Preheat oven to 425.
In a mixing bowl, cream together the butter, oil, and sugars until light and fluffy (about 3 minutes). Add the eggs and vanilla, beating until combined (about 30 seconds). In a large bowl, add the baking powder, baking soda, nutmeg, salt, and flour. Mix together. Slowly alternate adding the flour mixture and milk to the wet mixture, with the mixer on low. Mix until just combined.
Use a spoon or cookie scoop to fill the muffin cups with batter. Bake for around 15 minutes or until the muffins are turning golden brown. Let the muffins cool completely.
To make the glaze, microwave the chocolate and 2 tablespoons of cream in 10 second intervals, stirring in between. Add additional cream, if necessary, until the chocolate looks like a thick, smooth, and shiny syrup. Dip the cooled muffin tops into the glaze. Enjoy!