How about with some Fs? You know, like duffin! That’s what Torey, Tommy and I made one or two busy weekends ago. This adventure is proof that inspiration can come from anywhere – in this case, instagram. Yes, I do in fact shamelessly take pictures of my food and share with the world (http://instagram.com/carmzl). Don’t be envious of my food and picture snapping skills, there’s a
good chance whatever you find in there will end up here so you might as well think of it as a preview of lovely recipes to come.
So doughnut muffins. A doughnut or a muffin? I’ll give you a hint: You can usually go by the last word. So when you add nutmeg and muffin stuff to muffins, and glaze them, they’re gonna taste like muffins. With some doughnut…essence. I think we were envisioning light and fluffy “muffins” that were really doughnuts in disguise…more like muffins disguised as breakfast. Except they were also breakfast. Uh anyway, they’re pretty easy to make, and as long as you’re expecting muffins, you’ll likely enjoy them. The glaze was definitely the best part.
|I promise I helped – there’s even proof
|Look at that texture
|Is that me? In my own blog?! The scary things that happen
when I share the camera
|Per the request of Torey
|Wasn’t lying about the glaze…
|Next time we’re making doughnuts…no Fs included
Glazed Doughnut Muffins
For the 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 ¼)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the 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.
- 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. As recommended in the adapted recipe, 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.
Brought to you by one SemiSweetie