Recipe Book

Chocolate Doughnut Muffins

Desserts 50 min

Adapted from NYT Cooking (Yossy Arefi)

Ingredients

  • 170 g 170 g unsalted butter, melted, plus more for greasing
  • 2 large eggs
  • 200 g 200 g granulated sugar
  • 220 g 220 g sour cream
  • 1 tbsp 15 ml vegetable or canola oil
  • 1 1/2 tsp freshly grated nutmeg
  • 1 tsp kosher salt, plus a pinch
  • 45 g 45 g Dutch-process cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 128 g 128 g all-purpose flour
  • 1 tbsp 15 ml ground cinnamon

Method

  1. Heat the oven to 190°C (375°F) with a rack in the center. Generously butter a 12-cup muffin tin.
  2. In a large bowl, whisk the eggs with 150g of the sugar until well combined.
  3. Whisk in the sour cream, 113g of the butter, the oil, nutmeg, and 1 tsp salt until well combined.
  4. Whisk in the cocoa powder, then the baking powder and baking soda. Fold in the flour with a flexible spatula, gently scooping from the bottom and folding over the top, rotating the bowl, until just incorporated.
  5. Divide the batter among the 12 wells and bake until puffed and a toothpick comes out with a few moist crumbs, 18–23 minutes.
  6. Combine the remaining 50g sugar, the cinnamon, and a pinch of salt in a shallow bowl.
  7. Let the muffins cool in the pan 5 minutes, then transfer to a rack. Brush each warm muffin with remaining melted butter, then toss in the cinnamon sugar. Repeat with the rest.
  8. Serve immediately, or store in an airtight container at room temperature up to 4 days.

Notes