Chocolate and peppermint is a match made in Christmas heaven, which is why these Chocolate Peppermint Donuts are the heavenliest of all donuts!
For years – yes, literally, years – I had been convincing myself to purchase donut baking pans. I would go to baking supply shops and search them out. I’d hold them in my hand and consider whether or not the investment was worth it.
After all, how often will one make donuts at home? I’d ask myself if I really needed to spend the money on a set of donut baking pans just to use them once or twice per year. Then, I’d convince myself that I didn’t have much storage room and eventually, I’d leave the store without them.
Ever since I broke down and purchased a set of donut baking pans, I can’t stop thinking about making donuts. Truthfully, Dear Reader, I will try to find any excuse I can to whip up a batch, but I try not to do so. I figure if I can limit the donut making to special occasions only, I won’t feel so guilty for eating so many of them.
These donuts are baked and not fried, which makes them super healthy, right? Oh, if only that were true! In fact, baked is better than fried in terms of health-conscious eating, so these baked Chocolate Peppermint Donuts are indeed healthier, so at least we have that going for us!
It really doesn’t matter if they are healthier or not when it comes to Christmastime. There are only a few occasions that fall within a calendar year which not only allow you to have extra sugar, but actually encourage it! Christmas is certainly one of those times!
Whenever I bake donuts, I’m always surprised at how well they turn out in the end. I’m not a cake decorator by a long shot, but for some reason, I feel that I can manage the dunking of said donut into the glaze, and topping with sprinkles or candy.
When I was dunking these donuts into the glaze, and topping them with the sprinkles, I thought that the addition of the crushed candy canes to the top of the chocolate glaze might have been too much peppermint for some, so I decided to make some with just sprinkles instead.
There are no stead-fast rules to decorating a donut. The flavour of the donut will not change at all, or very little at the least, when you top them. All of the donuts you see in these photographs are made from the same donut batter, but the toppings vary.
My favourite is the crushed candy canes, but who can resist the classic red and green sprinkles or the little red, green, and white ball-type sprinkles? Oh, and to make things a little more festive and Christmas-like, I added a few of those little silver balls as well. I think they look super festive!
If you don’t have a donut pan, and you love donuts, I encourage you to purchase one. I have two donut pans that make 6 donuts at a time, which is perfect for this recipe, because this recipe will yield 12 donuts. I have the Wilton brand, which if memory serves me correctly, was only $10 for the pair.
If you have a Dollarama or a Dollar Tree near your home, you can also purchase donut pans from there. I have never used them, so I cannot say how well they bake, but even if the donut is not perfectly round when it comes out of the oven, the only thing that matters is the taste. Am I right? Right! Here’s the recipe; have fun!
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Canada Day Maple Glazed Mini Muffins
For the Donuts:
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons maple syrup
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 2 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon cinnamon
For the Glaze:
- 3 cups confectioner's sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 1/2 cup sprinkles, Canada Day themed
- Preheat oven to 425 degrees. Lightly spray a 12-hole mini muffin pan with cooking spray and set aside.
- In a large bowl, use a hand-held mixer to blend together the milk, sour cream, eggs, and maple syrup.
- Next, beat in the butter and vegetable oil.
- Add the flour, baking powder, baking soda, sugar, and cinnamon. Beat into the wet ingredients.
- Using a small cookie scoop, portion about 1 1/2 teaspoons of muffin batter into each muffin cavity in the mini muffin tin.
- Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool. (Depending on how many mini muffin tins you have, you will need to bake in batches.)
- When the mini muffins have fully cooled, whisk together the confectioner's sugar, maple syrup, milk, and cinnamon until the icing is smooth and consistent. For a thicker icing, add more confectioner's sugar. For a thinner icing, add about 1/2 teaspoon of milk at a time.
- Dip the mini muffin, top side down, into the icing. Lightly shake the excess icing off and place onto a wire cooling rack with a baking sheet under it.
- Sprinkle the tops of the mini muffins with sprinkles and allow the icing to harden before serving.
- Once the icing is hard, pack mini muffins in a resealable container with a tight-fitting lid to keep fresh.
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