Glazed Donut Muffins
|1/4 c||butter, room temperature|
|1/4 c||vegetable oil|
|1/2 c||granulated sugar|
|1/3 c||brown sugar, firmly packed|
|1 1/2 tsp||baking powder|
|1/4 tsp||baking soda|
|1 1/2 tsp||cinnamon|
|1 tsp||natural vanilla extract|
|2 2/3 c||all purpose flour|
|1 c||whole milk|
|3 Tbsp||butter, melted|
|1 c||confectioners' sugar|
|3/4 tsp||natural vanilla extract|
|2 Tbsp||hot tap water|
Pinched by Iknowthestars1984, and 259 more.
- Grocery List
DirectionsPreheat oven 425°F
Lightly grease a standard muffin tin or line with 12 paper muffin cupsIn a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, one at a time. Beating well after each addition.
Add VanillaIn a separate bowl, mix the baking powder, baking soda, nutmeg, cinnamon and salt.
Alternately add the flour mix and milk. Start and end with the flour. Mix wellSpoon the batter evenly into the prepared pan (scant 1/3 cup per muffin)
Bake muffins for 17-19 minutes, or until they’re a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out cleanGLAZE:
In a medium bowl whisk the melted butter, confectioners’ sugar, vanilla and water until smoothWhen the muffins have cooled slightly, dip the muffin crown into the glaze. Hold muffin at an angle and rotate. Allow some of the excess to drip off. Do this to all the muffins and set on cooling rack.When the glaze has hardened (3-5 minutes) repeat dippingLet set for another 3-5 minutes longer for glaze to harden before serving.
These are delicious warm or cold.
You can re-heat in Microwave 10 seconds