If someone was going to offer me a last meal, I think it would be a doughnut from Plehn’s Bakery in my hometown of Louisville, Kentucky. Preferably a chocolate one. But as much as I love doughnuts, I hate the idea of having a hot pot of oil on the stove with kids around. Instead, I make these baked Mini Doughnut Muffins to fulfill my cravings.
These bite-size chocolate doughnut muffins with just a touch of cinnamon are the perfect ending to a school lunch, although they might just be the first thing that gets eaten!
Cooking spray
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
½ cup sugar
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F and spray mini muffin cups with cooking spray.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon.
3. In the bowl of a standing mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the egg, buttermilk, and vanilla and stir to combine.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Using a small ice cream scoop or a 1 tablespoon measure, scoop the batter into the mini muffin cups.
7. Bake for 10 minutes, or until the tops spring back when lightly pressed.