Glazed Donut Muffins
A doughnut muffin has become my all-time favorite muffin. Don’t get me wrong, I love the muffins with fresh blueberries and strawberries and lemon zest and all but incorporating a donut into a muffin is the most genius idea ever. It has more goodies than just healthy fruits, which gives you a chance to indulge a bit for breakfast.
These glazed doughnut muffins were such a delight to make and tasted amazing. The muffins itself were not overpoweringly sweet and were perfectly spiced with cinnamon and nutmeg. Once they were topped with a layer of powdered sugar glaze, I was in heaven. I can’t wait to gobble these up tomorrow morning before class!
Glazed Donut Muffins (adapted from Sweet Pea’s Kitchen):
Yields 12 muffins
- 1/4 cup unsalted butter, softened
- 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:
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons unsalted butter, melted
- 3/4 teaspoon vanilla
- 2 tablespoons hot water
Preheat oven to 425 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable oil, and sugars until thick and creamy.
Beat in eggs, one at a time, until well combined.
Add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla on low speed until just combined.
Alternately add flour and milk, beginning and ending with the flour, until well combined.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine the confectioners’ sugar, melted butter, vanilla and water. Whisk until smooth.
When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
Allow glaze to harden before serving.
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