Donut Muffins

Donuts are my weakness. I am an absolute sucker for a plain old glazed donut, and since I needed a something to bring for a family birthday shindig, I decided to dive into the donut muffin recipe I found here. I made a double batch of 24 muffins to make sure there were plenty.

I started out mixing the batter in a large mixing bowl.

I poured the batter into muffin cups.  I could already tell they were going to be massive muffins.

I let the bake for about 15 minutes, until the tops were browned slightly.

I let the muffins cool for about 15 minutes.  Then I mixed the glaze together in a small bowl, and dipped the top of each muffin in it.  They looked so amazing while I was doing this, it was hard to resist eating one.

I ran out of glaze with about 6 muffins left, so next time I'll make more glaze.  The muffins got rave reviews from my family. They came out very good, with a strong cinnamon flavor in the cake.  They were so sweet from the glaze but the cake itself had a nice spice thanks to the nutmeg. I think next time I'd like to try a plainer recipe, but these were still awesome.  My family went through them fast! 

Donut Muffins Recipe

Ingredients:

For the batter:
1/2 cup butter
1/2 cup vegetable oil
1 cup granulated sugar
2/3 cup brown sugar
4 large eggs
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon ground nutmeg
2 teaspoons cinnamon
1 1/4 teaspoon salt
1 teaspoon vanilla extract
5 1/3 cups all-purpose flour
2 cups milk

For the Glaze:
6 tablespoons melted butter
1 1/2 cup confectioners’ sugar
1 1/2 teaspoon vanilla
4 tablespoons hot water

Preheat oven to 425 degrees F. Line cupcake pans with liners or spray with nonstick cooking spray. In a large bowl, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla and mix until combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix. Scoop butter into muffin cups until full. Bake 15 to 17 minutes, until browned on top, rotating halfway through baking time. Cool muffins in muffin tin for 10 minutes.
For the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water until smooth. Dip muffins in glaze and let harden.


Note: the original recipe states these are good for 24 hours after baking