Saturday, August 20, 2011

Glazed Donut Muffins

I love donuts (who doesn't?) but try to not stop in at the donut store very often as no one can eat just one! When I saw these pinned on Pinterest, they sounded intriguing (a donut that's a muffin? a muffin that's a donut? what-what?) but also easy and using basic pantry staples. The great reviews on the original recipe (Sweet Pea's Kitchen) made it a no brainer.

The flavor is not a typical glazed donut but instead a cake donut - it's dense but moist, with flavors of cinnamon and nutmeg throughout. The muffin itself is not overly sweet which is why the glaze is so important. I dipped mine 2 or maybe 3 times, letting it dry for a few minutes in between each. Your house will smell amazing as these bake!

Glazed Donut Muffins
For the donut:
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

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In a large bowl, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add the 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 the tops. Bake until the muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool 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.

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