Strawberry White Chocolate Donut Muffins

Around Valentine’s Day I stumbled upon a recipe from the Confessions of a Cookbook Queen for Chocolate Strawberry Donuts. They looked awesome! She even had this super cute donut pan that was in the shape of a heart. As I’m just really starting off on my journey of food, I definitely do not have the super cute donut pans like everyone else does. I turned her donuts into donut muffins…still tasted awesome!

I only changed a few things about this recipe when I made them, as I didn’t have any buttermilk…whooops. I also didn’t have my boyfriend here at the time to tell me that I could add vinegar to milk and make my own version of buttermilk. Seriously!?! What? Did everyone else know this but me?

Sometimes I wonder if Josh knows a bit more about cooking than he lets on, just so he can let me cook and clean up after myself all the time…just a thought. Ha ha. 

Back to the recipe…instead of buttermilk I used heavy cream, I think that really just accomplished making the batter a bit fluffier, and when they baked they were pretty much what I thought of a cake donut but much better. Clearly, that statement shows I wasn’t a fan of cake donuts to begin with. I always feel like I need 6 gallons of some kind of beverage to stomach one cake donut…again could just be me.

Once you’ve seen these tasty “donuffins”though you do kind of get curious about them. I will admit to having seconds…I think…

CHOCOLATE Drizzled STRAWBERRY and white chocolate DONUT muffins

Slightly adapted from Confessions of a Cookbook Queen
  • 1 Box Strawberry Cake Mix 
  • 3/4 cup heavy cream
  • 2 eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • 1/2 cup chopped white chocolate
  • For the Glaze:
  • 1 cup powdered sugar
  • 3 teaspoons cocoa powder
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla


1. Preheat oven to 425. Grease muffin tin or spray with nonstick spray.
2. In the bowl of a mixer, combine cake mix, eggs, heavy cream, and melted butter. Beat on medium until just combined. Stir in white chocolate chunks. Scoop the batter into the muffin tins.
3. Bake for about 8 minutes, or until tops spring back when lightly touched. Allow to cool in pans for a few minutes, then remove to cooling rack. Make glaze.
4. For Glaze: In a medium bowl, whisk together the powdered sugar and cocoa powder. Add milk and vanilla and whisk until there are no lumps. If the glaze is too thick, add a bit more milk.
5. Drizzle the chocolate glaze over the donuffin for an extra hint of chocolate yumminess with each bite

Hope you enjoy!


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