I made these today for some lunches I am making tomorrow. I have to admit I have been craving a donut! I love donuts but rarely get them cause again I love donuts! I could eat them everyday! For some reason this week I can't get them off my mind! So I came across this recipe and thought win win.... I get one and give the rest away!
The orginal recipe doesn't have glaze on top but I thought.... a donut needs the glaze!
I got this recipe off King Arthur's website! They have really good recipes for all kinds of stuff especially bread!
These make a perfect round top! I think it's the combo of the baking powder and soda??
The recipe says it makes 12 muffins but I got 16 muffins out of it and they were all pretty much the same size... just fyi!
These make a perfect round top! I think it's the combo of the baking powder and soda??
The recipe says it makes 12 muffins but I got 16 muffins out of it and they were all pretty much the same size... just fyi!
The glaze drips down the sides!
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
1 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾ tsp and I even thought about leaving it out)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
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
1 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾ tsp and I even thought about leaving it out)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1 teaspoon vanilla
2 tablespoons water
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1 teaspoon vanilla
2 tablespoons water
Directions1) 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, 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.
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, 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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