I found this recipe for Glazed Donut Muffins on the super cute blog Sweet Pea's Kitchen (check it out--bazillions of tasty recipes!). It wasn't actually the muffins that made me cry on Day 19 of the blog, but they could have--they're that good.
Instead of dipping the muffins into the glaze, I glopped it on with a silicone brush, which worked just fine.
Instead of dipping the muffins into the glaze, I glopped it on with a silicone brush, which worked just fine.
 Photo credit: Sweet Pea's Kitchen | Ingredients: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 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 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 |
Directions:
Preheat oven to 425 degrees F.
Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, vanilla and sugars till smooth. Beat in eggs, one at a time. In a separate bowl, combine baking powder, baking soda, nutmeg, cinnamon, salt. With the mixer on low speed, stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix 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. Once hardened, dip a second time and allow to harden then serve.
Recipe Note: Muffins will keep at room temperature for about a day.
Preheat oven to 425 degrees F.
Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, vanilla and sugars till smooth. Beat in eggs, one at a time. In a separate bowl, combine baking powder, baking soda, nutmeg, cinnamon, salt. With the mixer on low speed, stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix 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. Once hardened, dip a second time and allow to harden then serve.
Recipe Note: Muffins will keep at room temperature for about a day.
JACK. How can you sit there, calmly eating muffins when we are in this horrible trouble, I can't make out. You seem to me to be perfectly heartless.
ALGERNON. Well, I can't eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.
― Oscar Wilde, The Importance of Being Earnest
ALGERNON. Well, I can't eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.
― Oscar Wilde, The Importance of Being Earnest
RSS Feed