Monday, April 8, 2013
Glazed Donut Muffins
Mmm, donuts. Er, muffins. Well either way, these are excellent. I love a cakey donut and these ones are perfectly spiced, coated with a thick glaze and a soft crumb inside. I've made donut muffins before, but those we topped with cinnamon sugar or chocolate frosting and sprinkles. Plus, this version baked up differently. Bigger and fluffier, with an adjustment to the sweetness as a result of using both brown and white sugar. And the double-dipped glaze is quite literally the icing on the cake (donut). Thick and sweet, you actually have to bust through the coating, just like a regular glazed donut. Great for dunking or just gobbling up. Are you ready for muffins? Because I've got a whole week's worth of muffin recipes lined up for your enjoyment. What could be better than a muffin themed brunch? Whip up a few batches of muffins, cut up some fresh fruit and pour out some mimosas for a lovely morning with friends and family. I'll take two, please.
I debated whether to try a slightly altered version of something I've already made, but in the end it was a very good idea. The ingredients are different enough to want to try and the end result is definitely a winner. Christina at Sweet Pea's Kitchen had the right idea with these muffins and the kicker really is the double dip of sweet glaze that completely envelopes the muffin, complete with characteristically donut drips down the sides. Because I use a stone muffin pan, I don't use liners. I prefer the crunchy, crumbly exterior crust that holds in the soft, cakey interior of these muffins. The cinnamon and nutmeg escalate these from muffins to donuts, and I don't think anyone would be disappointed seeing these on the breakfast or brunch table.
Glazed Donut Muffins
Ingredients for muffins
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar, packed
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup flour
1 cup milk
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, vegetable oil and both sugars until smooth. Alternatively, use a large bowl and a hand held mixer. Scrape sides of bowl as needed.
Beat in eggs, one at a time, then reduce speed to low. Stir in baking soda, cinnamon, nutmeg, salt and vanilla.
Gradually alternate between adding flour and milk, ending with the flour. Mix just until the flour is incorporated, taking care to not overmix.
Divide batter into a greased muffin pan. Note: I used an ice cream scoop to evenly divide the batter.
Bake at 425 degrees F for 15-18 minutes, until tops are golden and spring back when touched, and a tester inserted in the center comes out clean.
Remove from oven and let cool in pan for 5 minutes before transferring to wire racks to cool completely.
While muffins cool, prepare the glaze.
Ingredients for glaze
1 cup powdered sugar, sifted
3 Tablespoons butter, melted
2 Tablespoons hot water
3/4 teaspoon vanilla extract
In a small bowl, whisk together powdered sugar, butter, water and vanilla until smooth.
When muffins are completely cool, dip the tops into the glaze, turning to coat. Allow excess to drip off and return muffin to rack to harden. Note: I use a flexible cutting mat under the rack to catch any glaze that drips off for easy clean up.
Once all the muffins have been dipped, repeat dipping each muffin a second time. Allow to harden and set up before enjoying.
Store in an airtight container or freeze.
Makes 12 muffins.
The Cookie Princess
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