GLAZED CHOCOLATE POTATO DOUGHNUT MUFFINS

Glazed Chocolate Potato Doughnut Muffins image

Provided by @MakeItYours

Number Of Ingredients 13

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6 tablespoons salted butter, softened, plus more for greasing muffin tin
Granulated sugar, for muffin tin
1 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
2/3 cup riced or mashed potatoes
2/3 cup buttermilk
1 1/2 cups confectioners' sugar
2 tablespoons milk
Multicolored candy sprinkles, for garnish

Steps:

Instructions Preheat the oven to 375° and set a rack to the middle position. Generously grease a 12-cup muffin tin with butter, then sprinkle each well with granulated sugar. Tilt the muffin tin to fully coat with the sugar, then pour out any excess. Using a standing or handheld mixer, beat the 6 tablespoons butter with the brown sugar until light and fluffy, 3 to 4 minutes. Add one egg and beat for one minute. Scrape down the sides of the bowl, add the other egg, and beat again. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Add a third of the dry ingredients to the butter mixture and stir to combine. Add the potatoes and half the buttermilk. Stir to combine again, scraping down the sides of the bowl as you do. Add the remaining dry ingredients and buttermilk and mix just until smooth. Divide the batter evenly among the wells of the muffin tin (a large cookie scoop helps here). Bake until the muffins are firm in the center and just beginning to pull away from the sides, 15 to 18 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely. When the muffins have cooled, make the glaze.
Instructions In a small bowl, whisk the confectioners' sugar with the milk until smooth. Set the muffins on their wire rack over a rimmed baking sheet, then drizzle evenly with the glaze. Decorate with sprinkles, and let the glaze set before serving.