Chocolate doughnut muffins nyt

These quick and easy donut muffins are simple to make in a mini muffin pan. They taste just like cinnamon-sugar doughnut holes with a hint of nutmeg.

Glazed Chocolate Donut Muffins - perfect treat when you want a donut and a muffin in the same time! The chocolate glaze is crazy good!

These supersoft, pillowy chocolate muffins are reminiscent of your favorite chocolate doughnut, but with no fussy frying necessary. Packed with sour cream and just a drop of oil, they stay moist and delicious for days. They come together quickly in one bowl, so you can mix them up for a morning treat or afternoon snack without much effort. The cinnamon-sugar coating gives them a crunchy and lightly spiced exterior, which is a pleasing contrast to their soft centers, but they are just as…

Confession. I am not a huge doughnut fan but there is ONE doughnut I will not turn down and it’s these Glazed Chocolate Doughnut Muffins. You can make them as traditional doughnuts, doughnut holes or as doughnut muffins. Super easy to make, let me show you how I created these little gems! << Check out the recipe #glazed #chocolate #doughnut #muffins #recipe

Full of flavor and rolled in cinnamon sugar topping, these little donut muffins are perfect to munch on any time! They're healthier than a donut, but just as delicious!

These melt-in-your-mouth Churro Muffins are crunchy on the outside, fluffy on the inside, and rolled in delicious cinnamon sugar!

NYT Cooking on Instagram: "These supersoft, pillowy chocolate muffins are reminiscent of your favorite chocolate doughnut, but with no fussy frying necessary. Packed with sour cream and just a drop of oil, they stay moist and delicious for days."

These Chocolate Muffins have rich chocolate flavor, with a light and moist crumb. They're quick, easy, and not overly sweet!

This afternoon, I experimented with vegetarian cooking and made the best “Vegan Chocolate Banana Donut-Muffins” ever. My craving for a chocolate dessert, such as brownies, and my aftern…

How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that’s already deeply lovable. Make sure to skip preground Parmesan here: You’ll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use…