Kats’ Kitchen

Glazed Doughnut Muffins January 14, 2012

Filed under: Breakfast — stacielk @ 7:00 am
Tags: , , , , ,

I saw these doughnut muffins on My Baking Addiction a couple weeks back and put it on my list to try.  Little did I know how quickly I was going to get to them!  As I was going through the recipe preparing to make them, they seemed very similar to these French Breakfast Puffs I made this past fall.  The only difference I noticed was the topping.  The Puffs were dunked in butter and rolled in cinnamon sugar.  These muffins are dipped in a sweet glaze.  There are some differences as far as ingredients/measurements in the two muffins, but they do taste very similar.  I’d have to try them side by side to decide which ones  I like best.  I think either one could be rolled in the sugar or dipped in the glaze — depending on your preference.  For me, that’s a hard one to decide, I like both ways!

Glazed Doughnut Muffins

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 1/2)

1 teaspoon cinnamon

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

3/4 teaspoon vanilla

2 tablespoons hot water

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.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.  Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.  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.

In a medium bowl, prepare the glaze by mixing 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.  At this point, you can leave them as is or go for the double dip.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Recipe from My Baking Addiction who adopted from King Arthur Flour

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2 Responses to “Glazed Doughnut Muffins”

  1. Ms Jelena Says:

    YUM!!! I have to make these!


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