Glazed Doughnut Muffins

Glazed Doughnut Muffins - made March 1, 2013 from Sweet Pea's Kitchen

These muffins are accurately named as they really do remind me of doughnuts.  At least cake doughnuts rather than yeasted doughnuts.  It's probably the cinnamon but also the glaze.  I was lazy and didn't sift the confectioners' sugar or the glaze so you can see little lumps in the glaze.  But it still tasted good.  As with any muffin recipe, mix sparingly, just enough to have the batter come together.  If you overmix, you may not have as tender a crumb or texture as you should.

These would make for a good addition to an Easter brunch if you're planning that far ahead.  Let both layers of the glaze set before serving to add authenticity to the doughnut claim.  Or serve gooey warm with runny glaze - your choice.  And if you want to avoid the lumps in your glaze, simply strain it before using.  I find it's easier to strain glaze or frosting rather than sifting confectioners' sugar before using.  If you sift the sugar to get out the lumps, tiny lumps can still form in your glaze as you mix the sugar with the liquid.  Save a step and strain the glaze once it's made and before it sets.

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 milk

Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
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, add 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 mixing until just combined. Do not overmix.
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.