Thursday, July 28, 2011

Donut Breakfast Muffins

{{Glazed Doughnut Muffins}}

For the Muffins:

  1. 1/4 cup butter
  2. 1/4 cup vegetable oil
  3. 1/2 cup granulated sugar
  4. 1/3 cup brown sugar
  5. 2 large eggs
  6. 1 1/2 teaspoons baking powder
  7. 1/4 teaspoon baking soda
  8. 3/4 teaspoon ground nutmeg
  9. 1 teaspoon cinnamon
  10. 3/4 teaspoon salt
  11. 1 teaspoon vanilla extract
  12. 2 2/3 cups all-purpose flour
  13. 1 cup milk

For the Glaze:

  1. 3 tablespoons butter; melted
  2. 1 cup confectioners’ sugar; sifted
  3. 3/4 teaspoon vanilla
  4. 2 tablespoons hot water


  1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  3. 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, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
  4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  5. 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.

Yields: 12 muffins

Note: Muffins will keep at room temperature for about a day.

**I made the muffins in a mini muffin tin as opposed to a full size, as stated in the recipe. This made about 48 small, yummy almost-bite sized muffins. We all liked the flavor of the muffins, but thought they were a bit dry. The kids were skeptical as I baked them, but they were all humbled when they tried them and actually enjoyed them. My son even said I should probably make them again. I had baked them for about 12 minutes and this might have over cooked them since they were so small. Next time we will try to cook them for less, and if that doesn't work, then I will probably add a little applesauce with the oil. That should add more moisture and flavor instead of adding oil. When I try them again I will update this post.

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