Glazed Doughnut Muffins

Published February 24, 2013 by thepinkgourmet

I did not know what to expect when I saw the title of this recipe.  I wasn’t sure if they would taste more like a muffin or a doughnut.  I think the glaze made them taste more like a doughnut than a muffin. The inside is dense and cake like a doughnut. I was pleased with these!!


Glazed Doughnut Muffins


For the Batter 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 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾) 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

Directions 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. 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 the batter evenly into the prepared pan, filling the cups nearly full. 7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. 9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day

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The first step is to put your butter, sugars, and vegetable oil into a medium size mixing bowl.


Cream till smooth.


Next add your eggs.


Beat the eggs till well combined.  The batter will be thin.

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Next add in your baking soda, baking powder, nutmeg, cinnamon, salt, and vanilla.


It says to stir in these ingredients but I used my hand mixer on speed #1.

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Next alternately add in your flour and milk and beginning and ending with the flour till well combined.


Spoon into your muffin pan. Bake at 425 degree for about 15-17 minutes.


Look how yummy these look.  At this stage they just look like an ordinary muffin, but just wait!!!



While the muffins are cooling it’s time to make the glaze.  Put the powdered sugar, hot water, melted butter and vanilla into a small bowl. Whisk until smooth.


Dip the tops of each muffin into the glaze and swirl it around.  Let the glaze harden before you eat them.


I took mine to school and I can tell you they did not last long.  These would be great for a morning meeting. If you brought these to the meeting no one would even care what the meeting was about!!!

I give this recipe plus out of 4……


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