Chocolate Doughnut Muffins
Published March 21, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 muffins
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
McKenzie
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!
SQ
I’m gonna ditch the nutmeg and add in a bit of instant coffee to deepen the chocolate flavor. Maybe douse with a glaze!
Jordan
Yum! These are delicious! They really do taste like a chocolate cake doughnut—but better. I found them irresistible and deeply satisfying to eat. The texture was perfect and they are super simple to make. I’m not sure why others disliked the nutmeg; it does add a subtle gingerbread-like flavor, but mostly it serves to make the muffins taste more complex. My family devoured them.
ShariM
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.
Shari M
I made these tonight for a last-minute dinner thing and they are terrific-tender, fluffy and spicy! They came together in no time and everyone-including my neighbor’s 18-month-old granddaughter-loved them. I made mini-muffins (with the cups filled to the top of the well) and baked them for 15 minutes. I got 2 dozen muffins. I used a good teaspoon of nutmeg and might have used more except my hand got tired of grating! The nutmeg is not overpowering & the cinnamon-nutmeg combo really rocks.
Meta
Substituted cardamom for nutmeg based on others’ comments and added vanilla and mini chocolate chips. Baked for about 15 minutes in mini muffin tins. Very good!
Fana
Can these be made without the chocolate- to make them just vanilla cake donut flavor? Add vanilla and increase flour, maybe?8
Lois
4 stars as written, very tasty. 5 stars with mods of a bit less salt (1/2 teas) and a bit less nutmeg (1 teas) in a mini tin (24 muffins). Yum!
Kathie
No nutmeg next time
Lyn Jay
Made the mini muffins with 3/4 tsp nutmeg, 3/4 cardamom, and 1 tsp cinnamon in the batter. Baked for 17 minutes. Delicious!
Rachel
Halved the nutmeg and added an extra 1/3 cup of cocoa powder and the last big sip from my morning coffee. So moist and rich and lovely!
KN
Yes. Yogurt and sour cream and mostly interchangeable. The texture may not be as light/fluffy.
Craig Perkins
Good, but way too much nutmeg. Trust your nutmeg judgement on this one, use maybe 1/4 tsp.
Laura RVA
how long did you bake mini muffins?
ScratchCook
Oops! Correction. Misread Cinnamon measurement as 1 teaspoon. But still hold to very small amount of Nutmeg in recipes. Here I still will add only 1/8 to 1/4 Teaspoon of Nutmeg. Yes, Teaspoon.
Cindy
No cinnamon
Kristin
I never really thought about nutmeg until I got too much of it. I would drop to a quarter teaspoon and replace the rest with cinnamon for a Mexican chocolate effect. I do like the dipped topping.
Rhonda M
Delicious! So light. I agree with the person who suggested halving the salt to 1/2 teaspoon. I used whole milk yogurt (plain and a little vanilla as I didn’t have enough plain :)!) as there is plenty of fat in the recipe. Easy will make again!
philly girl
Nutmeg was overpowering — we wound up tossing them in the trash.
Anne Marie Hand
I just returned from Europe and was craving a sweet treat with my morning coffee. This recipe hit the spot! I used Greek yogurt and organic Cacao powder. I also added my fresh coffee grounds which were spiced with nutmeg, cinnamon and turmeric, and a splash of vanilla. Delish!
Leslie
Can you replace butter with oil?
GemHallJan
Can I just YAY for the metric measurements in the ingredients list!! Thank you
SES
Made it exactly as the recipe says but cut back the nutmeg like others suggested. When I coated the muffins, I let them cool then dipped tops in butter then sugar mixture. Added some chocolate chips too for fun. They were ok right out of the oven but absolutely incredible the next day. Let these muffins sit!
Julie R
No need for the extra butter for the sugar topping - I just add the sugar it before it bakes and it makes for a nice caramelization.
Sara
Can I make this with avocado oil?
Linda Mlynski
These are wonderful and I’d love to make them with a spice cake type of dough if anyone has a suggestion
Angana Shah
I did this with gluten free all purpose flour, the Meijer true goodness brand. They are So. Good. I made them in a mini muffin tin so I'm eating them like popcorn. I took a chance because I could tell that it is a very wet batter with a lot of the leavening and binding agents used in gluten free cooking. So glad I did! They're really really good.
Katy
I made them as 24 min-muffins (15 minutes), followed the recipe for spices, added a heaping 1/2 tsp of espresso power. Really good!
nancy s
Made today, loved them. Didn’t change a thing.
Katherine
I made these this morning and they were very well received by my family. I did forgo the cinnamon sugar and instead topped with a chocolate glaze a la Dunkin Donuts. I also added a teaspoon of espresso powder with the cocoa powder to intensify the chocolate flavor. I’m not sure I would say ‘these are like a cake donut’ in a blind tasting, but the texture was very nice, a moist crumb.
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