Saturday, October 29, 2011

Glazed Donut Muffins


There are boundless recipes swirling around the internet of homemade donuts.  Have any of you tried your hand at them?  For some reason, I feel a bit intimidated by the thought of making my own donuts.  Maybe my lack of extra "play time" these days in the kitchen is cutting in on my adventurous spirit.

But then, I see this recipe for donut muffins.  I can totally do muffins.  My kids called them cupcakes.  I can totally do cupcakes and anything cupcake-like.

These were yummy.  And pretty.  And easy.  Yep--totally doable!!


Glazed Donut Muffins
Adapted from Sweet Pea's Kitchen (via Pinterest)

4 tbl. unsalted butter
1/4 cup canola 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
3/4 teaspoon vanilla
2 tablespoons hot water
Directions:
Preheat oven to 425 degrees F.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, canola oil, and sugars till 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 until batter is thoroughly combined.

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups.

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, 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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