Chocolate Doughnut Muffins Recipe (2024)

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’m gonna ditch the nutmeg and add in a bit of instant coffee to deepen the chocolate flavor. Maybe douse with a glaze!

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.

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.

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.

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!

Can these be made without the chocolate- to make them just vanilla cake donut flavor? Add vanilla and increase flour, maybe?8

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!

No nutmeg next time

Made the mini muffins with 3/4 tsp nutmeg, 3/4 cardamom, and 1 tsp cinnamon in the batter. Baked for 17 minutes. Delicious!

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!

Yes. Yogurt and sour cream and mostly interchangeable. The texture may not be as light/fluffy.

Good, but way too much nutmeg. Trust your nutmeg judgement on this one, use maybe 1/4 tsp.

how long did you bake mini muffins?

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.

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!

Made today, loved them. Didn’t change a thing.

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.

Next time I plan to reduce the nutmeg. I used ground nutmeg instead of grated. It was too strong. I may try halving the nutmeg next time; otherwise this was a tasty recipe.

These are smallish muffins (two bites, unless you're my son). Butter and sugar amounts are divided (not mentioned in the ingredients list, so read prep steps first to avoid having to remeasure stuff.) For the Dutch process cocoa, I substituted regular cocoa plus a bit of baking soda without a problem. I'm thinking that a coating of either coarse "sparkling" sugar (if you like a little crunch) or possibly confectioner's sugar with a touch of cinnamon (if you don't) would be the right finish.

Just made them again for the second time. Solid B+ in texture, ease. Might swap out the nutmeg next time for something different (vanilla bean? smidge of black pepper?)

i made a vegan version of these and they turned out great! in case any dairy-free folks want to try, i substituted the sour cream with the same amount of trader joe's vanilla cashew yogurt, the eggs with 6 tbs of whipped aquafaba, and the butter with an equal amount of trader joe's vegan butter (the kind that comes as a bar). also used mace in place of the nutmeg (i eyeballed the amount but it was probably ~1 tsp).

I goofed and put all the butter into the batter (instead of saving some for the topping) and these still turned out fine. I bumped up the flour to 150g to offset the extra liquid, and added 1/4 tsp of cardamom as per readers' suggestions. Light and tasty, will definitely make again.

Just made these again with butter and they were good but I also added espresso and too much water! Ugh! I won't do that on my third try but they do taste good, just too gooey and too long in the oven so, of course, they burned but again, that's my oven and the tin, not the recipe's fault. Next time for my third try, I'll just add the instant espresso with the dry ingredients and not care too much about the granules in there.

I made these and was very pleased! Next time I might omit the extra sugar coating because my (very picky) daughter didn't like it

The flavor and texture were so much better than a normal cupcake. I topped half of them with chocolate buttercream frosting and sprinkles, and the kids preferred them that way although the adults preferred the cinnamon-sugar.

Followed recipe to the gram except used pre-ground nutmeg and reduced to 1 tsp. Also baked in mini muffin tins and regular size muffins. I use Penzeys Vietnamese cinnamon which is very strong so I used much less cinnamon to the Quarter cup of sugar used for rolling. The minis gave more of a doughnut vibe. Leaves a nice after taste in your mouth. Really a lovely bite when served with coffee or tea.

One reviewer did 3/4 tsp nutmeg, 3/4 cardamom and1/2 cinnamon

Made gluten-free and mostly dairy free. Came out really well.Use 3 eggs instead of 2. For the flour, use Bob’s Red Mill Cup 4 Cup or equal, less 2T. Add 2T cornstarch instead.Rested batter after putting in tins for about 20 minutes before baking.Bake at 350 instead of 375. Temp to 205 for doneness.

Curious no one mentioned baking powder flavor. Was that what the nutmeg was supposed to cover? I reduced mine. Full fat Greek yogurt. Texture tenderness was spot on.