Chocolate Doughnut Muffins
Published March 21, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup plus 4 tablespoons/170 grams unsalted butter, melted, plus more for greasing
- 2large eggs
- 1cup/200 grams granulated sugar
- 1cup/220 grams sour cream
- 1tablespoon vegetable or canola oil
- 1½teaspoons freshly grated nutmeg
- 1teaspoon kosher salt (such as Diamond Crystal), plus a pinch
- ½cup/45 grams Dutch-process cocoa powder
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- 1cup/128 grams all-purpose flour
- 1tablespoon ground cinnamon
Nutritional analysis per serving (12 servings)
343 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 4 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees with a rack set in the center. Generously butter a 12-cup muffin tin.
- Step 2
In a large bowl, combine the eggs and ¾ cup/150 grams granulated sugar and whisk until well combined.
- Step 3
Add the sour cream, ½ cup/113 grams butter, the oil, nutmeg and 1 teaspoon salt; whisk until well combined.
- Step 4
Whisk in the cocoa powder, followed by the baking powder and the baking soda. Then use a flexible spatula to fold in the flour by gently scooping up some batter from the bottom and folding it over the flour on the top. Rotate the bowl and repeat until just incorporated.
- Step 5
Divide the mixture among the 12 wells and bake until the muffins are puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 23 minutes.
- Step 6
In a shallow bowl, combine the remaining ¼ cup/50 grams granulated sugar, 1 tablespoon cinnamon and a pinch of salt.
- Step 7
Let the muffins cool in the pan for 5 minutes then transfer them to a rack. Working with one warm muffin at a time, brush it with some remaining melted butter then toss in the cinnamon sugar; repeat with remaining muffins.
- Step 8
Serve immediately. Store any extras in an airtight container at room temperature for up to 4 days. (The sugar will gradually melt into the muffins as they sit, but you can reroll the muffins in cinnamon sugar, if desired.)
Private Notes
Comments
I’m gonna ditch the nutmeg and add in a bit of instant coffee to deepen the chocolate flavor. Maybe douse with a glaze!
Tasty and definitely donut-like in flavor. I was carrying a baby and entertaining a toddler so didn’t mix everything in the right order. They still turned out light and fluffy. Made them mini-cupcake size for more of a donut hole effect. Can’t go wrong with a Yossi recipe!
I didn’t have enough sour cream and I really wanted to make them, so I used a scant 1/2 cup sour cream plus approximately 1/4 cup each Greek yogurt and ricotta. They came out perfectly. Next time I’ll try with all Greek yogurt.
Used all Greek yogurt and lessened the nutmeg. Doesn’t necessarily need the cinnamon sugar unless it is a look/taste you are going for. Perfect without.
The amount of nutmeg in this recipe renders them nearly inedible.
I have made these a few times and they are great. Today feeling lazy I made it in a glass loaf pan. Baked at 350 for about 40 minutes and it turned out moist and delicious. I spread about half the batter in the loaf pan, sprinkled a portion of the sugar/cinnamon mixture and then added the remaining batter and topped with some more of the sugar/cinnamon mixture. I did not use the entire mixture. I highly recommend a loaf. I used 1/2 cup butter and followed the recipe.