Mini Chocolate Doughnut Muffins for a snow day, that’s what these were. The kids went back to school on January 2nd, and by the 3rd they already had a day off, thanks to an insane amount of snow. We seized the moment, slept in, and then it was time for breakfast. I decided to skip the glaze so these not-unhealthy treats wouldn’t venture into dessert territory.
The recipe did start with butter and sugar, but not a whole lot of either one: only 2 tablespoons of butter, and half a cup of sugar.
I added an egg, vanilla, and buttermilk, which I happened to be out of, so I made some using milk and yogurt.
And then instead of continuing to use the mixer, I whisked everything in by hand.
The dry ingredients were combined separately: whole wheat white flour, wheat germ, cocoa powder, baking powder, sea salt, and cinnamon.
I gently stirred that into the first bowl.
I used a small cookie scoop to get the batter into the mini muffin tray, as I have a tendency to overstuff.
They were done in about 9 minutes.
I gave them a little longer in the tin, then moved them to a wire rack, while Nathaniel hovered, asking me every thirty seconds if they were ready to eat.
And then he ate them.
Nathaniel and Dave devoured them, Juliet didn’t touch them because they were chocolate, and I thought they were all right. I think the glaze would have really elevated them to a great dessert-worthy treat, but since they were for breakfast, they had to stand on their own without a sugary sweet coating, and for me, that made the flavor not quite pop the way I’d hoped. I might try again, using real buttermilk, and add the glaze, on a day when we all need some extra sweetness. Maybe I can even make some vanilla ones for Juliet. They certainly made the morning special for Nathaniel!
MINI CHOCOLATE DOUGHNUT MUFFINS RECIPE (original)
My version of Mini Chocolate Doughnut Muffins (adapted from Lauren’s Latest)
makes 24 mini muffins
2 tablespoons unsalted butter, softened1/2 cup cane sugar
1 large egg
1/2 cup buttermilk (or 1/4 cup 1% milk whisked into 3/4 cup low fat plain yogurt)
1 teaspoon vanilla extract
2/3 cup whole wheat white flour
1/3 cup wheat germ
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 (generous) teaspoon cinnamon
Heat oven to 350 and spray a mini muffin tin.
Using a stand mixer (or hand mixer) cream the butter and sugar together. Add the egg, buttermilk, and vanilla, and stir in with a whisk until well combined.
Separately, whisk together the flour, wheat germ, cocoa powder, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet and mix just until combined. Scoop the batter into a mini muffin tin, distributing as evenly as possible.
Bake for 8-10 minutes, then let sit in the pan for another 4-5. Move to a wire rack.
For glaze ingredients and instructions, head over to the original recipe.