Monday, April 5, 2021

A Donut That's A Muffin, That's Part Mashed Potatoes


Let us explain. Amy Traverso, who's the Food Editor at Yankee Magazine stopped by Tonia's Kitchen to talk about donuts, and more specifically one donut that they've been experimenting with. Amy told Tonia their recipe for Glazed Chocolate Donut Muffins harkens back to the old Maine potato donut, and adding mashed potatoes to the donut dough makes for a far smoother and tastier treat. They are actually inspired by the Chocolate Potato Donut at Holy Donuts in Portland, Maine. It's certainly not a "normal" donut and most importantly, it's really tasty!

Yield: 12 muffins

For the muffins


  • 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


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.

For the glaze


  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons milk
  • Multicolored candy sprinkles, for garnish


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.