Glazed doughnut muffins

Name: Glazed doughnut muffins
Yield: 12 servings
Cuisine: American
Ingredients: 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 tsp baking powder; 1/4 tsp baking soda; 3/4 tsp ground nutmeg; 1 tsp cinnamon; 3/4 tsp salt; 1 tsp vanilla extract; 2 2/3 cup all purpose flour; 1 cup milk; 3 tbsp melted butter; 1 cup Confectioner's sugar, sifted; 3/4 tsp vanilla extract; 2 tbsp hot water

Angie @cook_2710019

Glazed doughnut muffins

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Ingredients

12 servings

1/4 cupbutter
1/4 cupvegetable oil
1/2 cupgranulated sugar
1/3 cupbrown sugar
2large eggs
1 1/2 tspbaking powder
1/4 tspbaking soda
3/4 tspground nutmeg
1 tspcinnamon
3/4 tspsalt
1 tspvanilla extract
22/3 cup all purpose flour
1 cupmilk
for the glaze
3 tbspmelted butter
1 cupConfectioner's sugar, sifted
3/4 tspvanilla extract
2 tbsphot water

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Steps

1

Preheat oven to 425°F. Line 12 muffin cups with liners, or spray with nonstick cooking spray.
2

In a stand mixer bowl, with a fitted paddle, beat together butter,vegetable oil, and both sugars until smooth. Beat in 1 egg at a time.
3

With the mixer on low speed,mix in baking powder,baking soda, nutmeg,cinnamon,salt, and vanilla until just combined.
4

Stir the flour into the mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix.
5

Spoon batter into the muffin cups. Bake muffins until muffin tops are a pale golden color and springy to the touch, about 15-17 min.
6

Cool muffins in the tin for 5 min. Then transfer to a wire rack and cool for 10 min. Before glazing.
7

To make the glaze, in a medium bowl mix together the melted butter, confectioner's sugar,vanilla, and water until smooth.
8

When muffins have cooled slighty, dip the muffin tops into the glaze and allow the glaze to harden. Once hardened, dip a 2nd time and allow to harden again.