Doughnut Muffins

Doughnut Muffins

Who doesn’t love a treat that tastes like a doughnut? I made these yesterday afternoon, and they came out so good! They taste like glazed cake doughnuts. I love the yummy glaze! I’m going to make these again with apples or fresh blueberries. Think blueberry cake doughnuts and apple fritters…

 

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The Recipe

In a large bowl with a hand mixer, combine:
1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs

Beat together until creamy, about 45 seconds. Now add:
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. sea salt
2 1/2 tsp. vanilla extract
2 2/3 cups unbleached white flour (we prefer King Arthur brand) OR 1 2/3 cups soft pastry wheat flour + 1 cup unbleached white flour
1 cup milk

:: Mix together by hand with a spoon until all of the ingredients are incorporated. It’s find if the batter is still a little lumpy!

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Preheat oven to 425 degrees. Line 12 muffin cups with paper liners. Fill each muffin cup 3/4 full with batter. I had enough batter for a pan of 12, plus 2 more. Bake for 13-15 minutes, until the tops are lightly golden and spring back when poked. {Make the glaze while the muffins are baking!} Cool muffins in the pan for 5 minutes, then remove to a wire rack.

Vanilla Glaze

In small bowl, combine:
1/4 cup butter, melted
5 tbsp. hot water
2 tsp. vanilla extract
2 cups powdered sugar

Whisk together until smooth; set aside.

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 Place a piece of wax paper under the cooling rack. While the muffins are still warm, dip the top of each muffin in the glaze (all the way!) and let the excess drip off. Let the muffins finish cooling for 20 minutes. Dip the muffins again; let them sit until the glaze is dry. Serve! ~ Makes 14 muffins

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