I realize this close-up picture is a little misleading, but what you see before you are the mini chocolate chip mini donuts (mini x2!) I baked to cope with my parents leaving me after a great weekend together in DC. More on that later. For now, just know that I’ve had chocolate chips on the mind since last Thursday, and wanted to make something mini to limit my sweets consumption, because man oh man did we eat a lot this weekend. More on that later too. The portion-control thing didn’t quite pan out, but the donuts with their springy, cakey texture (an adaptation of these ones here) were a great success.
The cast of characters: flour, sugar, baking powder, baking soda, salt, an egg, vanilla greek yogurt, milk, canola oil and mini chocolate chips.
To start, preheat the oven to 400 degrees and grease a mini donut pan.
I love a batter that doesn’t require the use of an electric mixer. This is one of those batters.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Then, in the center of the mixture drop in the egg, greek yogurt, milk and oil. Whisk until combined, before finally folding in the mini chocolate chips.
To fill the donut pan more easily, I suggest transferring the batter into a piping bag and cutting off the tip.
Squeeze batter into donut cavities about half full.
Bake for 7 to 9 minutes or until a toothpick inserted in the middle comes out clean, set on a wire rack to cool.
If, like me, you only have one mini donut pan, repeat the process 2 more times for a total of 36 donuts. The beauty in the 7-minute cook time is that baking these in shifts takes about as long as it takes to make cupcakes, so it’s really no biggie. Fitting for a mini donut.
These mini chocolate chip mini donuts are packed with big flavor, great dunked in a glass of milk, and even better when consumed in quick succession.
I hope you enjoy them as much as I did, and hope you have a great week.
- 1 cup all purpose flour
- ⅓ cup sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 6 oz vanilla greek yogurt
- 1 tablespoon milk
- 1 tablespoon canola oil
- ⅓ cup mini chocolate chips
- Preheat oven to 400 degrees and grease mini donut pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In the center of the mixture drop in egg, yogurt, milk and oil. Whisk until combined.
- Mix in mini chocolate chips.
- Transfer batter to a piping bag and pipe cavities of greased donut pan about half full.
- Bake for about 7 to 9 minutes, or until toothpick comes out clean.
- Let mini donuts cool on a wire rack.
- Makes 36 mini donuts.