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Glazed Chocolate Muffins

These chocolate muffins with the perfect muffin glaze are a perfect afternoon snack.

Course Breakfast, Muffins, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author Janssen Bradshaw

Ingredients

Muffin Batter:

  • 1/2 cup oil
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup milk

Glaze:

  • 2 Tablespoons butter
  • 2 Tablespoons milk
  • 1 1/2 Tablespoons unsweetened cocoa powder
  • 1/2 Tablespoon corn syrup
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 425. Grease your muffin tin.
  2. In a mixing bowl or stand mixer, beat oil and sugar together for 2 minutes, until smooth. Add eggs one at a time, mixing well between each addition. Add vanilla and mix briefly.
  3. Pour flour on top of the mixture, and then directly on top of the flour, add the cocoa powder, baking powder, baking soda, and salt. Mix until partially combined. Add milk and finish mixing until combined (but don't over mix!).
  4. Distribute batter into muffin tin cups (each should be about three-quarters full). Bake for 12-15 minutes, until tops are cracked and bounce back when you press them gently. Don't overbake or they'll be dry, so keep an eye on them.
  5. Let cool completely on a baking rack.
  6. In a small saucepan, melt butter with the milk and cocoa powder and corn syrup. Bring to a boil, whisking frequently, then remove from heat and whisk in powdered sugar (you may want to sift it to avoid lumps). Whisk in vanilla extract.
  7. Hold the cooled muffins by the base and dip them into the glaze, letting excess drip off, before turning them right-side up and letting them set, about five minutes.
  8. These are best the day you make them.

Recipe Notes

(slightly adapted from Crunchy Creamy Sweet)