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chocolate-glazed donut muffins

July 7, 2011

Dear donut muffins,

Welcome to my life. You are delicious. From the moment I heard about you, I knew I’d have to try you out. Donuts that don’t involve deep-frying and the inevitable burning infernos that follow? Check. 

The first time I made you, I dipped you in melted butter and rolled you in cinnamon-sugar and nom. It really was just like a donut, somehow—and not just any donut, but those cinnamon donut holes from Dunky’s that I used to get all the time when I was little but haven’t had in forever. 

This time, it was chocolate glazed. And it was shiny and pretty and good. And still magically tasted just like donuts. Please stay in my life forever.  

Best regards,

Chocolate-Glazed Donut Muffins
2 cups all-purpose flour
scant 1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 eggs
1/4 cup canola oil
1/4 cup butter, melted
3/4 cup milk
1 1/4 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon corn syrup
1/4 teaspoon vanilla extract

1. Preheat the oven to 350 degrees and grease 12 muffin cups. 
2. Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice. In a separate bowl, beat the egg with the canola oil, butter, milk, and vanilla [hint: mix the butter in with all the ingredients besides the egg first to avoid oh-so-appetizing cooked egg bits in your muffins] until well-incorporated. Add the wet mixture to the dry mixture, combining gently.
3. Spoon the mixture into the prepared muffin tins with an ice cream scoop and bake for about 18 minutes, or until a toothpick comes out clean. Cool completely.
4. To make the glaze, combine the chocolate chips, butter, corn syrup, and vanilla extract in a double boiler. [Sadly, this is one of those situations where a microwave won’t suffice—trust me, I tried, and I wound up with little candied bits of corn syrup. Yum?] Stir until everything is incorporated and smooth.
5. Dip the tops of the muffins into the glaze and immediately top with sprinkles.

Source: Elly Says Opa 

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