Are chocolate muffins healthier than cupcakes?

Yes, chocolate muffins are often considered healthier since they contain less sugar and frosting compared to cupcakes. Muffins also typically have more wholesome ingredients, like fruits or oats, making them a slightly more nutritious option.

Can you bake donuts in a muffin pan?

Absolutely! You can use a muffin pan to bake donuts, especially for recipes like Chocolate Donut Muffins. The batter will rise similarly, giving you a fluffy texture without needing a special pan.

What is the secret to moist muffins?

Moist muffins rely on proper ingredient ratios, room-temperature ingredients, and avoiding overmixing. Buttermilk, yogurt, or melted butter also help lock in moisture.

What's the difference between a donut and a muffin?

Donuts are typically fried or baked with a denser texture and sweet glaze. Muffins, on the other hand, are baked and fluffier, often containing mix-ins like chocolate chips or fruit.

Do baked donuts taste the same as fried?

Not exactly. Baked donuts are lighter and less oily, with a slightly different texture. However, they still deliver that classic sweet donut flavor.

Can I make donuts with muffin mix?

Yes, you can easily make donuts using muffin mix. Simply pour the batter into a donut or muffin pan and bake. Adjust the time slightly for donuts.

Chocolate Donut Muffins - Soft, Moist, and Irresistible

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup cocoa powder (unsweetened)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup melted butter
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips (optional)

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Instructions

Preheat the oven to 375°F (190°C) and prepare a muffin tin.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
Gradually fold the dry ingredients into the wet mixture until combined.
Gently stir in the mini chocolate chips, if using.
Fill the muffin cups ¾ full and bake for 15-18 minutes, or until a toothpick comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack.

Notes

For extra moist muffins, add an extra tablespoon of buttermilk.
Store in an airtight container for up to 3 days.
Optional topping: Drizzle melted chocolate for extra decadence.

Author: Alice
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Category: Muffin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg