Hot Chocolate Doughnut Muffins

*Muffin recipe is adopted from King Arthur Flour*
Course Dessert
Cuisine American
Keyword blueberry muffins, doughnuts, hot chocolate
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 doughnut muffins
Author Lyuba Brooke


  • Muffins:
  • 1/4 cup unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup white granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs room temperature
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 2/3 cups flour
  • 1 cup milk
  • Topping:
  • 1/2 cup hot fudge topping warmed
  • 1 cup mini marshmallows


  1. Preheat oven to 425 and line a muffin tin with parchment paper cupcake liners (or regular cupcake liners).
  2. In a bowl if an electric mixer, beat butter, vegetable oil, and sugars for a couple of minutes.
  3. Add eggs, one at a time, beating after each addition, until combined. Scrape sides and bottom of the bowl.
  4. Sift together flour, baking powder, baking soda, and salt.
  5. Add half the flour mixture into the bowl and mix on low until incorporated. Add milk and vanilla extract, and mix until all combined. Add remaining flour and beat thoroughly until combined. Scrape sides and bottom of the bowl and mix for a few more seconds.
  6. Spoon batter evenly into the prepared muffin cups, filling them to almost full.
  7. Bake for 15 to 17 minutes (do a toothpick test to make sure it comes out clean).
  8. Let them rest for a few minutes and meanwhile, warm up hot fudge topping in a small bowl.
  9. Dip each muffin generously into the hot fudge and place them on a serving plate. Top each muffin with some marshmallows, gently. (You may have to gently press them down for a seconds so they don't slide off.)

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.