Glazed Donut Muffins

I'm not sure it gets any better than donuts. I love chocolate, cake, candy, ice cream - any sweet food under the sun! But donuts are where it's at. If I drive by a DD it takes everything in me to not stop and get 2 a donuts. Naturally I was drawn to this recipe.

I baked them up and they sit in my freezer until I pop one out. I usually try to take slivers at a time to make it last half the day

I went with the double dip method on the glaze and next time I would even triple dip, because I had enough icing left over. I would cook them at the 15 minute mark too. Last time I did 17 and I just find the very bottom a little too done for me, but overall these are a keeper!

Glazed Donut Muffins (from My Baking Addiction) - makes 12
 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 ¾)
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; sifted
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. I glazed my muffins twice.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day or store in the freezer, individually wrapped.