This is “Found it on Pinterest” recipe number two: Glazed donut muffins. The original recipe can be found on My Baking Addiction. Remember to check back from time to time for more fun, cheap, and creative recipes that I have found on Pinterest and other sites.
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. 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!
Just a reminder – Don’t forget to follow my Pinterest boards! I’ve recently been pinning lots of fun recipes from some of my favorite blogs.
Glazed Donut Muffin Recipe
Yield: 24 muffins
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.