Glazed Donut Muffin Recipe
Any other Pinterest addicts out there? You know who you are. I fall into the category of a Pinterester who spends way too much time on the site – but it totally inspires me. My only qualm with Pinterest is that I’ll never have enough time to create all of the recipes and DIY projects that I’ve pinned. Not in a million years.
As some of you may know, I’m going to be posting several “Found on Pinterest” recipes in the next few weeks. This is recipe number two in the series: Glazed donut muffins. The original can be found on My Baking Addiction.
About The Recipe
These muffins taste quite a bit like glazed cake donuts when eaten right out of the oven when still warm. They’re pretty easy to make, too. I would definitely recommend pouring on a good amount of the sweet glaze.
Since they’re baked and not fried, they’re a slightly healthier alternative to fried bakery donuts. But be warned: These treats lie somewhere in between a breakfast muffin and a decadent dessert. This isn’t a healthy breakfast by any stretch of the imagination!
Are You On Pinterest?
You should totally follow my Pinterest boards to see what else I’ve been up to. I’ve recently been pinning lots of fun recipes from some of my favorite blogs.
Glazed Donut Muffin Recipe
Yield: 24 muffins
Cook Time: 15 min
Total Time: 30 min
Whenever I make glaze like the one used in this recipe, I like to make extra and keep it refrigerated or frozen for easy future use. This glaze can be used to top cookies, coffee cake, quick breads, and homemade donuts.
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
3 tablespoons melted butter
1 1/2 to 2 cups powdered sugar
3/4 teaspoon vanilla
2 tablespoons heavy whipping cream
Preheat oven to 425F. Prepare muffin pan by greasing individual slots or using paper muffin cups.
In a large mixing bowl, cream together butter, vegetable oil, sugars, and vanilla. Add eggs one at a time, beating well after each one is added.
In a separate bowl, sift together baking powder, baking soda, nutmeg, cinnamon, salt, and flour. Add the dry mixture and the milk to the butter mixture alternately, mixing well to ensure there are no clumps.
Spoon batter into prepared muffin pan, filling almost to the top. Bake muffins for 15 to 17 minutes, or until the tops are pale golden brown.
To make glaze, mix together butter, powdered sugar, vanilla, and cream until incorporated. You may need to add a bit more powdered sugar if the glaze is too runny.
These muffins are best eaten when still warm and topped generously with glaze.