Donut Muffins

For those of you with a sweet tooth, this is the perfect recipe for a lazy Sunday breakfast! You can get your sugar fix and glazed goodness from these muffins without all the hassle of forming and deep-frying actual donuts. And the best part is that all the needed ingredients are pantry and fridge regulars; if you're at home, I bet you could walk over to your kitchen right now and find everything you need. 

Let's get crackin' (pun intended)!

Your ingredients.

As always, start by pre-heating the oven to 425 degrees
and then cream half a stick of butter with 1/4 cup of
vegetable oil, 1/2 cup of white sugar, and 1/3 cup
of brown sugar.

Then beat in two eggs.

And add in the baking soda, baking powder,
salt, vanilla, nutmeg, and cinnamon...

Or substitute the nutmeg and cinnamon for 2/3 

cup of cocoa powder for a chocolate muffin.

Alternate adding in 2 2/3 cup of flour

and 1 cup of milk

Until you get a nice thick batter.

Line and fill a muffin tin and you're ready to bake! Cook
your muffins for about 15 minutes, or until an inserted
toothpick comes out cleanly. 

While the muffins bake, you can make the glaze by whisking
3 tablespoons of melted butter, 1 cup of confectioner's
sugar, 1 teaspoon of vanilla, and 2 tablespoons of
hot water together.

After the cupcakes cool slightly, you can dip them in
the glaze. (Double-Dipping is also highly encouraged!) 

Look at that double-glazed goodness!

Donut Muffin Recipe (Yields 12):

Ingredients:

For the Muffins

1/4 (1/2 stick) cup butter

1/4 cup vegetable oil

1/2 cup white sugar

1/3 cup brown sugar

2 eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon cinnamon

2/3 cup cocoa powder (alternative to nutmeg and cinnamon)

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:

1) Preheat the oven to 425°F. Line a muffin tin and grease the cups (this will help them peel off easily later!)

2) In a mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.

3) Add the eggs, beating to combine.

4a) Stir in the baking powder, baking soda, salt, vanilla, nutmeg, and cinnamon.

  b) Or replace the nutmeg and cinnamon with cocoa powder for a chocolate muffin.

5) Stir the flour into the butter mixture alternately with the milk. Make sure to begin and end with the flour and make sure that everything is thoroughly combined.

6) Divide the batter evenly into the muffin tins. The cups should be nearly full.

7) Bake the muffins for about 15 minutes, until they're a pale golden brown and an inserted toothpick comes out clean.

8.) In a medium bowl, prepare the glaze by whisking together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When the muffins have cooled slightly, dip the tops into the glaze and allow the glaze to harden. After the first layer cools, you can go for a double dip or enjoy your muffin as is!