Friday, October 28, 2011

Glazed Doughnut Muffins



 I love that we can call a cupcake a muffin and serve it for breakfast.    Because, these really are  like a cupcake. They are a bit more dense than a typical cupcake, because of course, they are  a "muffin" people, not a cupcake.  Or maybe they are a doughnut.  This is one confused recipe, but who cares.  I prefer these muffins in their mini-me form, but they are good either way.  

My friend came over this morning and we enjoyed these over coffee.  My kids each had 2.  I initially thought they were a tad dry, so be careful not to overbake.   I think they would be great filled with some jam or fruit filling, or perhaps even some creamy pudding.  Maybe next time. 


recipe adapted slightly from mybakingaddiction , originally from King Arthur

For the Batter:
  • 1/4 cup butter, room temp.
  • 1/4 cup canola 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
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk

For the Glaze:
  • 3 TBSP butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 3/4 teaspoon vanilla
  • 1/4 tsp almond extract
  • 2 tablespoons hot water


Preheat the oven to 425°F. Lightly grease a 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, one at a time, 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 muffin tins, filling the cups nearly full.
Bake the muffins for 14 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, or they bounce back to the touch.
  In a medium bowl, prepare the glaze by mixing together the melted  or very soft butter, confectioners’ sugar, vanilla, almond extract 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.
This recipe made 12 muffins and 10 mini's.  Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

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