Hi Everyone! Hope you had a great weekend.
I think donuts are the perfect treat. I love them. I go to the donut store and have a glazed old fashioned for breakfast a few times a week. Totally true. I used to go everyday but when the lady started getting my order ready as she saw my car pull up, I decided it was time to cut back. Anyways… when I found a recipe for glazed donut muffins, I knew immediately that I wanted to try them. We baked them for our Back To School Breakfast and they are just as good as they look.
You need
1/4 cup room temperature butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 1/4 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk (buttermilk also works great)
For the Glaze:3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions:
Preheat oven to 400 degreesUsing your standing mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars until 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. Mix until just combined. Do not overmix!
Fill lined cupcake pans or baking cups 1/2 way. 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,whisk together the melted butter, confectioners’ sugar and vanilla. Add water as needed to smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze.
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