Glazed Doughnut Muffins.

I know, I know.  I tantalized you with those incredible doughnuts last week — but I know you might not have access to a doughnut pan (yet… you should totally pick one up online or at a big box store — they’re everywhere!).  So, I found a little spin on a doughnut that turned into a muffin (no, that’s not a caterpillar joke).

I have to be real with you, friend — these don’t taste much like a deep fried doughnut, beyond the glaze part anyway.  The glaze tastes the same on this muffin as it does on a chewy, airy doughnut.  But the muffin part is cakey, cinnamony, and dense.  These are delicious.

Have a doughnut and a muffin craving at the same time?  Two birds, one stone — er, one tasty breakfast treat.

Glazed Doughnut Muffins

Recipe adapted from Sweet Pea’s Kitchen

Makes about 18 muffins

For the muffins, you will need:

1/4 c. (1/2 stick) unsalted butter, softened

1/4 c. canola oil

1/2 c. sugar

1/3 c. light brown sugar

1 eggs

1 and 1/2 t. baking powder

1/4 t. baking soda

3/4 t. ground nutmeg

1 t. cinnamon

3/4 t. salt

1 t. vanilla

2 and 2/3 c. all-purpose flour

1 c. milk

1. Preheat oven to 425 degrees.  Line muffin tins with paper liners, or spray with cooking spray.

2. In a large bowl (or in the bowl of a standing mixer with the paddle attachment), beat the butter, oil, and sugars together until smooth.

3. Beat in eggs, one at a time.

4. With the mixer on low speed, stir in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour — and making sure everything is thoroughly combined.

6. Spoon batter into cups, filling about 2/3 of the way full.  Bake until muffins tops are pale golden and springy to the touch, about 12 to 14 minutes, rotating halfway through baking time.

7. Cool muffins in tin for 5 minutes and then let cool on a wire rack at least 10 minutes before glazing.

For the glaze, you will need:

3 T. unsalted butter, melted

1 c. powdered sugar, sifted

3/4 t. vanilla

2 T. hot water

1. In a medium saucepan, melt butter over medium-low heat.

2. Once melted, remove from flame and whisk in powdered sugar.

3. Whisk in vanilla and hot water, if glaze is too thick.

4. Dip tops of cooled muffins in glaze and allow to harden slightly, then dip in a second time and let glaze set.

Muffins will keep, at room temperature in an airtight container, for up to two days.


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