Mini Chocolate Doughnut Muffins

By srumbel

Give these a whirl today, folks! You won’t be disappointed
from laurenslatest

Ingredients

• for the muffins-
• 2 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• for the glaze-
• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla

Details

Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

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

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.

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...if they last that long.