Sweet sweet Sunday, having sweets just needs to be a part of the day, doesn’t it? Well, these little Mini Chocolate Cinnamon Baked Doughnut Muffins are perfect for Sunday, they’re sweet but not too sweet and the hint of cinnamon just makes it feel like the perfect fall dessert. I only slightly adapted this recipe from Lauren’s Latest who made it and adopted it from the new Weelicious Lunches: Think Outside the Lunch Box
Cookbook by Catherine McCord.

A small digression…this morning I had brunch with another Milwaukee Food Blogger, Shanon, from The Curvy Carrot (you should definitely go check out her blog, it is amazing, has beautiful photos and delicious recipes) and it was so positive and we had such a great conversation that gave me lots of great ideas and inspiration for the blog, so be prepared for lots of exciting things this year!

Now to the recipe…

Yield: 24

Mini Chocolate Cinnamon Baked Doughnut Muffins

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• for the glaze-
• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1Tbs cocoa powder
• 1/2 tsp ground cinnamon

Instructions

Preheat oven to 350 degrees and spray mini muffin pan with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until well blended. Stir in egg, buttermilk and vanilla. Blend until smooth. Stir in dry ingredients until just combined. Scoop 1 tablespoon of batter into prepared muffin tins. Bake 10 minutes or until the tops spring back when lightly pressed. Cool 5-10 minutes before removing from tin and glazing.

For the glaze, stir all ingredients together until smooth. Dip each mini muffin into the glaze, coating completely, spoon remaining glaze over the mini muffins . Place on cooling rack so excess glaze and drip off. Leave glazed muffins on cooling rack until glaze has dried onto the muffins, about 15 minutes. Serve warm and watch them disappear. Store remaining (if any are left!) in an airtight container for up to 3 days.