Donut Muffins

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These are pretty good. Hubby loved them. They have the consistency and texture of a buttermilk type donut. Next time, I might try adding maple extract to the glaze instead of the vanilla.

 

Donut Muffins

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Servings: 12 cupcakes
Course: Muffins
Ingredients Method

Ingredients
  

  • Muffin Ingredients:
  • 1/4 cup butter, slightly softened
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 & 2/3 cups flour
  • 1 cup low fat milk
  • muffin tin and muffin paper cups
  • Glaze Ingredients: 3 tablespoons butter, melted, 1 cup powdered sugar, 3/4 teaspoon vanilla, 2 tablespoons hot water

Method
 

  1. Use a mixer and mix together until smooth: butter, vegetable oil, and sugars. Beat in eggs, one at a time. Then add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Mix until blended. Stir in flour and milk in portions, beginning and ending with the flour. Mix until just combined. Don’t overmix. Divide into the muffin papers. Bake until golden brown (15 – 17 minutes). Cool muffins for 5 minutes in muffin tin. Then move muffins from the muffin tin to wire rack for an additional 10 minutes to cool before glazing. For the glaze: mix the melted butter, powdered sugar, vanilla and water with a whisk. Dip the muffin tops into the glaze. Allow glaze to harden, then re-dip. Allow glaze to harden for the second time.

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