I know what you’re thinking..”How in the world have I not had these before?” The answer is..I live under a rock. But now that I’ve come out into the world of taste heaven, these little muffins were something I had to try. I mean, come on..it’s a donut and a muffin in one. Pure genius!! I first saw these treats here from Sweet Peas Kitchen. (awesome site, by the way.) She had me at ‘glazed.’
Your family will thank you for this easy treat, and what’s especially nice is that you can have it for breakfast or a a dessert.
Glazed Doughnut Muffins, from Sweet Peas Kitchen
For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
*Pre-heat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.
*In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
*Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
*To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
*When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Yields: 12 muffins
Note: Muffins will keep at room temperature for about a day.