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Saturday, September 15, 2012

Glazed Doughnut Muffins


I love baking but it seems like most of my dessert recipes turn out sub-par so I'm hoping this combination of doughnuts/muffins does the trick to break my questionable dessert streak. These muffins come from the blog MyBakingAddiction and got really good reviews in the comments of the original post.

Here we go...

Ingredients:

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 1 teaspoon)
-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 the oven to 425 and grease a muffin tin.


Cream the butter, oil and both sugars together in a large mixing bowl.

Once  thoroughly mixed, beat the two eggs into the mixture. 

Now mix in the baking powder and soda, nutmeg, cinnamon, salt and vanilla by hand.

The next steps are important:
  1.   Mix one cup of flour into the mixture.
  2.   Once thoroughly combined mix 1/2 cup of milk.
  3.   Add an additional cup of flour, mix.
  4.   Add the last 1/2 cup of milk
  5.   Mix the last 2/3 of a cup of flour

You should be left with a dough. 



Spoon the dough into the greased muffin tin. 

Fill each cup almost all of the way.

This should yield 12 muffins.

Bake for 15-17 minutes. My muffins took 15 minutes, but all ovens are different.

Allow the muffins to cool before applying the glaze.
Melt 1/4 cup of butter in a heat proof bowl, add vanilla. Mix in 1 cup of powdered sugar followed by 2 TBS of hot water.

Dip the tops of the muffins into the glaze or spoon the glaze over the muffins.


I glazed these muffins last night around 9:00 and all twelve are already gone. They were absolutely delicious and I will double or triple the batter next time I make them. These are definitely more like cake doughnuts than the traditional yeast doughnuts that many doughnut places sell. Also, the cinnamon and nutmeg really come through which I liked, but if that's not what you want then I would add 1/2 a teaspoon of each rather than a full teaspoon.

Good luck and happy baking!

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