Chocolate Chip Doughnut Muffins

This weekend, I ran across an amazing doughnut recipe at Janie's Kitchen and knew I had to make them!  Here's the recipe with a few minor changes.

Ingredients:
3 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
3/4 cup milk
1 cup buttermilk - click here for buttermilk substitute
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
3/4 cup splenda
2 eggs
food coloring, optional
1 cup chocolate chips

For the glaze:
1/2 stick unsalted butter, melted
1/2 cup splenda
1 1/2 teaspoon cinnamon

Directions:
Preheat oven to 375 degrees.

In one bowl, mix flour, baking powder, salt, nutmeg and baking soda.  In a separate bowl, mix milk and buttermilk.  If using food coloring, add to milk mixture.

In an electric mixer with paddle attachment, beat the butter and sugar together until creamy.  Add eggs and beat.  On low speed, mix in small parts of flour mixture and milk mixture until all combined.  Add chocolate chips.

Grease a muffin tin.  Fill each cup to the brim with dough.  Bake 18-20 minutes.

While baking, melt 1/2 stick butter for glaze.  Add splenda and cinnamon.  Once muffins are done baking, brush cinnamon-sugar mixture on top of each generously.  Serve warm.

A couple of things:
I added the food coloring to mimic the original recipe.  Janie's Kitchen made beautiful pink Valentine's Doughnut Muffins.  Unfortunately, the 5 drops of red I put in were not near enough to alter the color of the muffins. 

Secondly, I baked our muffins for 18 minutes.  The larger muffins were still slightly doughy on the inside.  In most cases, I would say bake for an additional 2-3 minutes, but Troy likes the slighty doughy texture so the cook time was perfect for us.

I'm looking forward to trying this recipes in the future with other ingredients such as bananas, blueberries, cherries, etc.  They were super tasty!

Enjoy!