Thursday, October 22, 2015

Donut Muffins

I made these for breakfast last weekend and they were gobbled.                                                                                                 


For the muffins:
  • 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 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 cup milk

 


Glaze:
  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 3/4 tsp vanilla
  • 2 tablespoons hot water
Directions:
  1. Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners.
  2. Beat together butter, vegetable oil, and sugars until smooth. Beat in eggs. Add in baking powder, baking soda, cinnamon, salt and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour until thoroughly combined.
  3. Scoop batter into cups.  Bake muffins 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
  4. To make the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.