Chocolate Glazed Donut Muffins

Cravings. I’m one of those people that can’t stop thinking about them once they hit me. I have to satisfy the cravings to get them out of my head. And they’re for all kinds of things, like the rest of you, I’m sure. A very common one for me is spaghetti and meatballs—I crave that all the time! My family is lucky they don’t eat it every week. Though, I don’t suppose they’d mind…hmmm…I know I wouldn’t!

But that’s not what this post is about! Cravings, yes. Spaghetti and meatballs, no. I had a craving for a Chocolate Glazed donut. Could not stop thinking about them. But do I really want a deep fried, full of fat, greasy donut? Well, maybe, but should I have one? Hell, no! So I went for the next best thing.

Yes. Cake for breakfast. Also known as Muffins. My friends, muffins. I love them! These are no exception—they were so. Damn. Good. And very easy to make—a bonus!

Chocolate Glazed Donut Muffins

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makes about 9 muffins

2 cup flour
scant 1 cup sugar
1 Tbs baking powder
1 tsp salt
1/4 tsp Cake Spice + 1/4 tsp nutmeg
2 eggs
1/4 cup canola oil
1/4 cup melted butter
3/4 cup milk
1 tsp vanilla extract

Heat oven to 350 degrees.
Sift the dry ingredients together in a large bowl.
Mix in the eggs, oil, butter, milk and vanilla.
Grease the muffin pans. Divide the batter between the muffin cups--an ice cream scoop works great!
Bake for about 18 minutes or until a tester comes out clean.
Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.
Cool completely before glazing.

And here is the recipe for the glaze, from King Arthur Flour. King Arthur is the only flour I use, ever. It’s such great quality and never lets me down. And have you checked out their site? Bakers Heaven!

Chocolate Glaze

1/2 cup (3 ounces) semisweet chocolate chips
2 tablespoons (1 ounce) butter
1 tablespoon plus 1 teaspoon light corn syrup (I use Golden Syrup)
1/4 teaspoon vanilla extract

Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about ½ cup glaze.

If you’re using sprinkles, get them on there right after glazing the muffins so they’ll stick. And then let the muffins sit for a bit so the glaze can set up. The easiest way (for me) to glaze them was to put the glaze in a bowl that’s kind of narrow at the bottom, so the glaze isn’t too shallow. If it is, you’ll be bumping the muffins on the bottom of the bowl and won’t get a pretty glaze.