Donut Ingredients 57 (4T) grams butter, melted, plus more for greasing 1 large egg 100 grams granulated sugar (½ cup) 110 grams sour cream (½ cup) 1 ½ teaspoons vegetable or canola oil A pinch nutmeg, or other spice ¼ teaspoon instant coffee, optional ¼ teaspoon kosher salt 23 grams cocoa powder (¼ cup) ¾ teaspoons baking powder ⅛ teaspoon baking soda 64 grams all-purpose flour (½ cup) Glaze Ingredients ½ cup powdered sugar, sifted 2-3 teaspoons water
Method
Heat oven to 325 degrees convection and generously butter 18 mini muffin wells.
In a large bowl, combine the egg and 100 grams granulated sugar and whisk until well combined. Add the sour cream, 57 grams melted butter, the oil, nutmeg, instant coffee and salt; whisk until well combined.
Whisk in the cocoa powder, followed by the baking powder and the baking soda. Then use a flexible spatula to fold in the flour by gently scooping up some batter from the bottom and folding it over the flour on the top.GENTLE, don’t overmix. Rotate the bowl and repeat until just incorporated.
Divide the mixture among the 18 wells and bake until the muffins are puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 9-12 minutes.
For the glaze: In a shallow bowl, combine the powdered sugar and the water. Use enough water to get thick, drizzable glaze. Let the muffins cool in the pan for 5 minutes then transfer them to a rack. Glaze each muffin when cool and serve immediately.
