Ingredients glazed doughnut 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
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cup all purpose flour
1 cup milk
for the glaze
3 tbsp melted butter
1 cup Confectioner's sugar sifted
3/4 tsp vanilla extract
2 tbsp hot water
how to make glazed doughnut muffins
Preheat oven to 425°F. Line 12 muffin cups with liners, or spray with nonstick cooking spray.
In a stand mixer bowl, with a fitted paddle, beat together butter,vegetable oil, and both sugars until smooth. Beat in 1 egg at a time.
With the mixer on low speed,mix in baking powder,baking soda, nutmeg,cinnamon,salt, and vanilla until just combined.
Stir the flour into the mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix.
Spoon batter into the muffin cups. Bake muffins until muffin tops are a pale golden color and springy to the touch, about 15-17 min.
Cool muffins in the tin for 5 min. Then transfer to a wire rack and cool for 10 min. Before glazing.
To make the glaze, in a medium bowl mix together the melted butter, confectioner's sugar,vanilla, and water until smooth.
When muffins have cooled slighty, dip the muffin tops into the glaze and allow the glaze to harden. Once hardened, dip a 2nd time and allow to harden again.
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