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.
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.
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