Mini Chocolate Doughnut Muffins

By MissiAnn

Ingredients

• 2 tablespoons unsalted butter, softened or coconut oil
• 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 cimmamon
• for the glaze-
• 1 1/2 cups powdered sugar
• 2 tablespoon milk
• 1/4 teaspoon vanilla

Details

Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

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

In a large nowl, whip butter (or oil) and sugar 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 muffins tins. Bake 10 minutes or until tops spring back when lightly pressed. Cool 5-10 minutes before removing from tin and glazing.

For the glaze, still ingredients together until smooth. Dip each miffin into the glaze, coating top completely. Place on cool rake so excess glaze drips off. Leave glazed muffins on cooling rack until glaze has dried onto the muffin, about 20 minutes. Serve or store in an airtight container for up to 3 days.