Try this Baked Mini Donut Muffins recipe.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup light brown sugar
- 1 large egg yolk
- 3 tablespoons unsalted butter
- 1/4 teaspoon table salt
- 1 cup confectioners sugar
- 3 tablespoons nestle toll house cocoa powder
- 4 ounces (1/2 cup) nestle dark chocolate morsels
- 1/2 teaspoon nescafe instant coffee
- 2 -4 tablespoons milk
- Carbohydrate 433.13652706549 g
- Cholesterol 580.665833358455 mg
- Fat 143.275383343088 g
- Fiber 3.37500006390504 g
- Protein 20.4123233486006 g
- Saturated Fat 88.7138996719423 g
- Serving Size 1 1 recipe (884g)
- Sodium 2948.06950199409 mg
- Sugar 429.761527001585 g
- Trans Fat 9.99129200091924 g
- Calories 3070 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.
- In medium saucepan over medium heat add in butter, chocolate, and espresso powder. Melt together while stirring.
- Remove melted chocolate from stove and add in vanilla extract, brown sugar, and sour cream. Mix until combined then add in egg yolk and vigorously whisk.
- Add wet ingredients to the dry and stir until fully combined.
- Prepare a mini muffin pan. Using a mini ice-cream scoop (holds about 1 tablespoon of batter), drop rounded scoops into muffin pan.
- Bake for 8-10 minutes, or until donut muffins have risen and cracked along top.
- Prepare glaze while mini donut muffins bake. Whisk together confectioners sugar, milk, and vanilla extract until smooth.
- Dip tops of slightly cooled muffins into glaze and set on cooling rack that has been placed over a foil lined cookie sheet.
- Add sprinkles or embellishment if you prefer.
- Donut Muffins, Donut Balls and Donut last approximately 3 days when kept in an airtight container.
- HIGH ALTITUDE BAKING: Use ¼ teaspoon baking powder, ¼ cup plus 2 tablespoons of brown sugar, ¾ cup sour cream, and bake at 375 degrees F.
Standard measurements on a grocery list fail to convey how chemical leaveners interact with dairy acids in a batter, specifically dictating the rise of small-scale pastries baked in a compact cavity. Sour cream provides lactic acid that reacts directly with baking soda, generating carbon dioxide bubbles that expand rapidly during the initial eight minutes inside a 350 degrees F oven. Replacing cultured dairy with plain milk requires adding a teaspoon of white vinegar or lemon juice to maintain proper acidity and prevent a dense, rubbery crumb. Whisking the egg yolk vigorously after incorporating the warm chocolate and butter ensures the fat emulsifies correctly without prematurely cooking the protein.
Melting dark chocolate morsels alongside instant coffee powder and unsalted butter in a saucepan creates a stable fat phase that suspends the flour proteins evenly. Instant coffee acts as a flavor enhancer rather than a distinct coffee taste, deepening the perceived richness of the cocoa powder through chemical synergy. Controlling heat during this melting phase prevents the cocoa solids from scorching, which introduces bitter off-notes into an otherwise delicate batter. Sifting the all-purpose flour with the baking powder and salt beforehand guarantees that chemical leaveners distribute uniformly throughout the dry ingredients, avoiding pockets of unreacted soda.
Portioning the batter accurately relies on using a mini ice-cream scoop holding precisely one tablespoon to ensure uniform baking times across the entire pan. Overfilling individual wells causes the centers to overflow before the exterior sets, while underfilling results in dry, overbaked edges that shatter upon glazing. Dipping the warm pastries into a smooth confectioners sugar and vanilla glaze requires a cooling rack positioned over a foil-lined sheet to catch excess drips efficiently. Storing these finished treats in an airtight container preserves their moisture for approximately three days before staling alters the crumb structure.
Pairing these rich chocolate pastries with unsweetened black coffee or bracingly cold whole milk balances the high sugar content inherent in glazed baked goods. Beverages with clean, astringent profiles cut through the residual fat film left on the palate, resetting the taste buds between bites. Serving them alongside fresh tart berries introduces natural acidity that contrasts sharply with the dense, sweet chocolate flavor profile. Careful attention to temperature control and ingredient ratios transforms basic pantry staples into refined handheld pastries suitable for morning service.
