Tuesday, June 14, 2011
7:30 AM | Posted by Brandy K | | Edit Post
Donuts! Donuts, I say!
Or is it Doughnuts?
Whatever! I also say, "Yum"!
These little gems were so very tasty. They really did taste just like little donuts. They were cakey and ever so lightly flavored with cinnamon and nutmeg.
We ate them warm from the oven, and they were amazing! I sort of burned my fingers glazing them while they were still quite hot, but my kids couldn't wait for them to cool.
I earned some high praise from the littles too!
"Wow mom, you're a good cooker!"
These muffins rose in the oven so nicely and had such beautiful little crowns! I suspect the high baking temperature helped with that. Oven magic!
Just like donuts, they were best eaten the day they were made. The recipe only makes 12 muffins, so I wouldn't think leftovers would be a problem.
Are you ready for a close up? You need to see this.
I love the drippy glaze! You've seen another version of donut muffins on here before--Cinnamon Sugar Donut Muffins. Give them both a try and let me know which you prefer. :) I think I'm going with the glazed.
Glazed Donut Muffins
Source: My Baking Addiction
(get the printable recipe here )
For the muffins:
1/4 cup butter, softened
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
1 teaspoons ground nutmeg, to taste
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup whole milk
For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions1) Preheat the oven to 425°F. Line a standard size muffin tin with (12) paper liners.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.
10.) Serve warm. Muffins will keep at room temperature for about a day.
This post is linked to: Totally Tasty Tuesdays
Cast Party Wednesday
These Chicks Cooked
What's Cooking Wednesday
So Sweet Sunday
Fun With Food Friday
Sweets for a Saturday
Sweet Indulgences Sunday
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