The Most Wonderful Time of the Year – Recipe: Glazed Doughnut Muffins
There are so many things that I love about this time of the year.
1. Celebrating Christmas through the eyes of my littles.
2. Advent fun.
3. Spending extra time with family.
4. Volunteering at school so that I can watch the excited children play and do crafts.
5. Baking for fun.
6. Wishful anticipation of snow. Not that we get it very often, but, we always wish for a white Christmas. 🙂
7. Reading Christmas books to my littles.
8. Planning holiday menus.
9. Christmas carols.
10. Lazy breakfasts at home.
We had these My Baking Addiction’s Glazed Doughnut Muffins during the Thanksgiving break. They were a hit and will definitely be making an appearance on our breakfast menu during the Christmas break, as well. If you have not visited Jamie’s blog, you really should. She knows how to bake, like seriously knows how to bake. Whenever I am looking for a recipe for something yummy and new, I know that that I can always find something delicious at My Baking Addiction.
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 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
- Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- In a medium bowl, prepare the glaze by mixing 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. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
- Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
I shared this recipe at Hugs & Cookies and A Little Nosh.