Glazed Cinnamon Donut Muffins!

Thursday Morning Treats!  Here we go again!  Hosting a small group is a great way for me to try out some recipes I've been wanting to try!  Each week is a new excuse to make a new recipe!  These muffins were a hit!  ( FOR SURE with my kids!!!)  They'd have gobbled up the whole batch if I would have let them! 

Glazed Cinnamon Donut Muffins!

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 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup buttermilk

GLAZE:
3 tablespoons butter; melted
1 cup powder sugar
3/4 teaspoon vanilla
2 tablespoons hot water

1.  Preheat oven to 425 degrees.

2.  Line 12 to 14 muffin cups with muffin liners or spray with nonstick cooking spray.

3.  Beat together butter, vegetable oil, and sugars till smooth.

4.  Beat in eggs, one at a time.

5.  Add in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.

6.  Mix the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

7.  Spoon batter into cups, filling the cups to the top.

8.  Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.

9.  Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

10.  To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

11.  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.

Fresh Strawberry Muffins!

Went Strawberry Picking today at Dew Fresh in Cambridge and picked two big buckets full of berries!  Wasn't sure what to do with the berries, went more for the experience with the kids than the berries them self.  HOWEVER by the time we got home about 1/3 of the berries were gone.  Kids ate themselves sick in the car on the way home!  I made strawberry shortcake for dessert. . .and here are the Light and Fluffy Fresh Strawberry Muffins we'll be enjoying for breakfast!  These are just the right amount of sweet, super tender, and very light!  Enjoy!

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
Additional Sugar


1.  Cream butter and sugar. Add egg and mix well.

2.  Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

3.  Spoon batter into muffin pans.

4.  Sprinkle additional sugar over muffins.

5.  Bake at 475º for 20-25 minutes.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

1 1/3 cup sugar

2/3 cup softened butter

2 eggs

4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4 mashed, super ripe bananas

4 Tbsp milk

3 1/2 cups flour

1 cup chocolate chips

1. Cream together sugar, and butter. Add eggs in one at a time beating well after each addition.

2. Mix in baking powder, baking soda, and salt.

3. Add in mashed bananas, and milk.

4. Mix in the flour. The mixture will be super thick.

5. Stir in the chocolate chips.

6. Line muffin pan with papers, and scoop batter evenly among 24 cups.

7. Bake at 350 for 20 minutes.

Lemon Pound Cake Muffins

Lemon Pound Cake Muffins

MUFFINS:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
zest from 1 lemon
1 Tbsp lemon juice
1 3/4 cup flour
1/4 tsp baking soda
1/2 cup sour cream

GLAZE:
2 cups powdered sugar
4 Tbsp lemon juice

1. Cream together butter and sugar.

2. Add eggs, one at a time, mixing well after each addition.

3. Add in vanilla, lemon juice, and zest.

4. Mix in flour and baking soda.

5. Stir in the sour cream.

6. Divide evenly among 12 muffin cups sprayed with nonstick cooking spray.

7. Bake at 350 for 18 to 20 minutes.

8. Cool.

9. Mix together lemon juice and powdered sugar and glaze tops of muffins.

Mini Donut Muffin

Mmmmmm. . . Mini Donuts. I have to admit, I haven't had real mini donuts in several years, but they ALWAYS sound delicious. Over Christmas, Dave and I stayed at my parents house and my Dad ordered some Mini Donuts from Schwanns. They were good. Sugary. Mouthwatering. Since then, been craving. Came across this recipe on the Baked Perfection website, and had to try them. It's like the real deal, or at least as close as you can come in a healthier way.

Mini Donut Muffin

MUFFIN:
2 cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla

TOPPING:
1/2 stick butter, melted
1/4 cup sugar
1 tsp cinnamon

1. In a mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon.

2. In a separate bowl, combine eggs, yogurt, brown sugar, oil, and vanilla.

3. Mix the wet ingredients in with the dry.

4. Scoop, by Tbsp, into mini muffin tin sprayed with nonstick cooking spray.

5. Bake at 400 for 10 to 12 minutes. Cool completely.

6. In a small dish, melt butter.

7. In a separate dish, combine sugar and cinnamon.

8. Dip each muffin in butter, then in cinnamon sugar.

Nancy's Corn Muffins with Honey Butter

This is hardly a recipe, however every time I make these muffins, everyone asks how I get my cornbread to not be so crumbly. Well. . . here's the secret. Yellow Cake. Got this one from my Aunt Nancy.

Nancy's Corn Muffins with Honey Butter

MUFFINS:
1 small box of Jiffy Corn Bread (plus ingredients to make as directed on box.)
1 small box of Jiffy Yellow Cake Mix (plus ingredients to make as directed on box.)
3 Tbsp honey

1. Prepare corn bread batter as directed on box.

2. Prepare cake batter as directed on box.

3. Mix the two batters together, and add in the honey.

4. Bake in muffin tins sprayed with nonstick baking spray.

5. Serve with Honey Butter.


HONEY BUTTER:
1/2 cup butter
Few Tbsp honey
Salt

1. Mix together butter, and honey.

2. Lightly sprinkle with salt.

3. Spread on warm Corn Muffins

Pumpkin Muffins

Pumpkin Muffins
Makes 32 muffins or 2 loaves of bread

2/3 cup shortening
3 cups sugar
4 eggs
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp baking powder
2 tsp baking soda
3 1/2 cups flour
2 cups pumpkin puree, or canned pumpkin
2/3 cup water

1. Cream together shortening and sugar. Add in eggs 1 at a time.

2. Stir in cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

3. Next add in the pumpkin puree or canned pumpkin.

4. Mix in flour.

5. Slowly add in water.

6. Spray muffin pan with nonstick cooking spray.

7. Scoop about 3 Tbsp of batter in each muffin cup.
8. Bake at 350 for 25 minutes.