Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe
Small Batch Chocolate Donut Muffins (No Frying) are my answer to those last minute chocolate cravings that hit out of nowhere. You want something cozy and indulgent, but you don’t want to haul out a fryer or make a big mess. I’ve been there many times, and that’s exactly how this recipe was born. It makes just enough for a small household, bakes up fast, and tastes like a donut and a muffin had a happy little chocolate baby. This Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe is fuss free, forgiving, and super satisfying. Let’s make a treat you’ll actually want to bake on a weeknight. 
What makes this small batch chocolate donut recipe special?
These muffin shaped donuts have everything I want in a chocolate treat: a tender crumb, deep cocoa flavor, and a shiny glaze that sets up with a gentle crackle. The batter comes together with pantry staples, no mixer required. The small batch is perfect for two to four people, or anyone who wants dessert without leftovers calling your name at midnight.
Another big win is the format. Instead of piping batter into a donut pan or fussing with hot oil, you just scoop into a muffin tin. The shape gives you that donut vibe, the fluffy bite, and a top that holds a luscious glaze. I like to finish them with a vanilla glaze and a drizzle of chocolate, but you can go full chocolate-on-chocolate if that’s your mood.
Also, minimal dishes. One bowl for wet, one for dry, and a whisk. That’s the kind of baking I can get behind on a busy afternoon.
Flavor wise, a mix of cocoa and melted chocolate makes these taste extra rich without being heavy. A tiny splash of espresso pulls the chocolate notes forward, but you won’t taste coffee. A touch of yogurt keeps the crumb soft and moist for days.
Looking for more cozy chocolate bakes after this? Try my lovely single layer chocolate cake next. It’s simple, elegant, and uses many of the same ingredients.
“These taste like a bakery donut and a brownie had a muffin baby. I polished off two before the glaze even set.”
Whether you’re baking for yourself, your partner, or a couple of lucky friends, this Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe is reliable, quick, and downright delicious. 
What ingredients do you need to make chocolate donuts?
Here’s what you’ll need for a true chocolate punch and that soft donut texture. This list is short, approachable, and you might have most of it on hand already.
- All purpose flour 3/4 cup plus 2 tablespoons (110 g)
- Unsweetened cocoa powder 1/4 cup (20 g), natural or Dutch process
- Granulated sugar 1/3 cup (70 g)
- Baking powder 1 teaspoon
- Baking soda 1/4 teaspoon
- Fine salt 1/4 teaspoon
- Egg 1 large, at room temperature
- Plain yogurt or sour cream 1/3 cup (80 g), room temperature
- Milk 1/4 cup (60 ml), room temperature
- Neutral oil 3 tablespoons (45 ml) or melted butter
- Pure vanilla extract 1 teaspoon
- Melted semi sweet chocolate 1 ounce (30 g), optional for extra richness
- Instant espresso powder 1/2 teaspoon, optional but recommended
For the glaze, you’ll want powdered sugar, milk, vanilla, and a pinch of salt. If you want a chocolate glaze, add cocoa powder and a little melted chocolate or butter to make it glossy. Sprinkle options: mini chocolate chips, rainbow sprinkles, or a dusting of cocoa. You can also top with a little flaky sea salt for a bakery vibe.
Yield note: this makes 6 standard size donut muffins. Double the recipe if you need a full dozen.
Craving something fruity next time? My small batch blueberry muffins are light, tender, and perfect for a weekend breakfast.
How to make the easiest baked chocolate donuts?
This is the fun part. No mixer, no fuss, and you’ll be eating warm, chocolatey donut muffins in under 40 minutes.
- Preheat your oven to 350°F and line a 6 cup muffin tin with paper liners. You can also grease the cups well with nonstick spray.
- In a medium bowl, whisk flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder. This keeps the crumb light and even.
- In another bowl, whisk egg, yogurt, milk, oil, and vanilla until smooth. Stir in the melted chocolate if using. The batter will be silky and slightly thick.
- Pour the wet ingredients into the dry and whisk gently just until the flour disappears. Do not overmix. A few small lumps are fine.
- Divide the batter evenly between the 6 muffin cups. I like to use a cookie scoop for even portions.
- Bake for 14 to 17 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. Do not overbake.
- Cool in the pan for 5 minutes, then transfer to a rack. Glaze while slightly warm for a thin, shiny coat, or wait until fully cool for a thicker layer.
Tip: If your kitchen is chilly, warm your yogurt and milk to room temperature. It helps the batter come together smoothly. For a richer bite, the melted chocolate really adds depth, similar to what makes a great brownie so satisfying.
Speaking of crave worthy chocolate, if you love quick bakes, you’ll go nuts for these small batch brownies. They’re speedy and deeply fudgy.
Follow this Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe exactly the first time, then tweak the sweetness or glaze to your taste next time you make it.
How to make chocolate donut glaze?
Glaze is where you can have fun. Keep it classic and sweet, go ultra chocolatey, or try a maple or espresso glaze for a grown up twist. The keys to a good glaze are the right thickness and a pinch of salt to balance the sugar. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, whisk in a bit more powdered sugar.
Classic vanilla glaze
Whisk 3/4 cup powdered sugar with 1 to 1 and 1/2 tablespoons milk, 1/2 teaspoon vanilla, and a tiny pinch of salt. Dip the tops of cooled donut muffins and let the excess drip off. Place on a rack to set. The finish will be shiny and lightly crackly.
Silky chocolate glaze
Whisk 3/4 cup powdered sugar, 1 tablespoon cocoa powder, 1 tablespoon milk, and 1 tablespoon melted chocolate or butter. Add a pinch of salt and a drop of vanilla. The melted chocolate helps the glaze set with a lovely sheen. If you want a thicker coat, let the first layer set, then dip again.
Flavor ideas: add a drop of almond extract, a spoon of peanut butter to the chocolate glaze, or a shot of espresso to the vanilla glaze. You can also drizzle both glazes for a fun two tone look. A sprinkle of mini chips or chopped nuts is great if you like a little texture. This section pairs perfectly with the spirit of our Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe because the glaze really completes the donut shop feel.
How to store baked donuts?
These donut muffins keep better than fried donuts. Because we use yogurt and oil, the crumb stays soft for a couple of days.
Room temp, fridge, and freezer tips
Room temperature: Store glazed donut muffins in an airtight container for up to 2 days. Place sheets of parchment between layers so the glaze doesn’t smudge.
Fridge: If your kitchen runs warm, refrigerate for up to 4 days. Let them come to room temp before serving for the best texture.
Freezer: Freeze unglazed donut muffins in a zip top bag for up to 2 months. Thaw at room temperature, then glaze fresh. You can also warm them for 10 seconds in the microwave before glazing for that fresh baked vibe.
Re-glazing trick: If your glaze loses shine after a day, whisk a little fresh glaze and brush a thin coat on top to revive that pretty finish.
If you like to keep a variety of small bakes in the freezer, you’ll love these bright and cozy cranberry white chocolate muffins during the holidays. They thaw like a dream and make mornings happy.
Common Questions
Can I skip the melted chocolate in the batter?
Yes. The cocoa gives plenty of chocolate flavor on its own. The melted chocolate just adds richness and a slightly denser, brownie like bite.
Do I need paper liners?
No, but they help with easy cleanup and keep the glaze neat. If you skip liners, grease the muffin cups well and let the donut muffins cool longer before removing.
Can I bake these in a mini muffin pan?
Absolutely. Reduce bake time to about 9 to 11 minutes. Dip the tops in glaze and add sprinkles for a bite size treat.
What kind of cocoa is best?
Use what you have. Dutch process gives a darker color and smooth flavor. Natural cocoa gives a brighter chocolate note. Both work great in this Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe.
How do I know when they’re done?
Look for tops that spring back when lightly pressed and a toothpick that comes out with moist crumbs, not wet batter.
Ready to bake a batch you’ll actually finish?
Small desserts you can make anytime are my favorite kind of baking, and this Delicious Small Batch Chocolate Donut Muffins (No Frying) Recipe delivers every time. You get the donut shop feel without the mess, a glossy glaze that sets, and a tender crumb that stays soft for days. If you’re craving more chocolate after this, check out these fun Small Batch Chocolate Stuffed Churro Donuts for another creative twist. Keep your oven warm, trust the easy steps, and treat yourself to a sweet moment today. Your kitchen, your rules, your fresh donuts. 
Small Batch Chocolate Donut Muffins
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour plus 2 tablespoons (110 g)
- 1/4 cup unsweetened cocoa powder natural or Dutch process (20 g)
- 1/3 cup granulated sugar (70 g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon instant espresso powder optional but recommended
Wet Ingredients
- 1 large egg at room temperature
- 1/3 cup plain yogurt or sour cream room temperature (80 g)
- 1/4 cup milk room temperature (60 ml)
- 3 tablespoons neutral oil or melted butter (45 ml)
- 1 teaspoon pure vanilla extract
- 1 ounce melted semi-sweet chocolate optional for extra richness (30 g)
Glaze Ingredients
- 3/4 cup powdered sugar for classic glaze
- 1.5 tablespoons milk for classic glaze
- 1/2 teaspoon vanilla for classic glaze
- pinch of salt for classic glaze
- 1 tablespoon cocoa powder for chocolate glaze
- 1 tablespoon melted chocolate or butter for chocolate glaze
Instructions
Preparation
- Preheat your oven to 350°F and line a 6 cup muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients including flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder.
- In another bowl, whisk the wet ingredients: egg, yogurt, milk, oil, and vanilla until smooth. Stir in melted chocolate if using.
- Pour the wet ingredients into the dry and whisk gently just until the flour disappears.
- Divide the batter evenly between the 6 muffin cups.
Baking
- Bake for 14 to 17 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack.
Glazing
- While the donuts are slightly warm, glaze them for a thin, shiny coat, or wait until fully cool for a thicker layer.
