Sweet Treats Week #3: Glazed Doughnut Muffins

How's your week so far?

Think you're getting any cavities?

I hope you like what you've seen. We're half way through Sweet Treats Week. That makes me sad.

But it's okay! There are still two more delicious posts awaiting you.

Today I'm sharing some muffins. Muffins that came out so pretty, if I do say so myself.

They really do taste like doughnuts. My favorite part, of course, is the glaze...which I may or may not have stuck my finger in the bowl as I was dipping these. These muffins are double dipped by the way. I'm a firm believer that you can never have enough glaze.

The hubby ended up taking these in the car ride to work with him. That may not have been the best idea. Sticky fingers + new silk tie= disastrous laundry day. But he did think they were good!

Source: Extreme Personal Measures

Servings: 15 muffins

Muffin Batter
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 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
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

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
 

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
 

Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
 

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day. 

*Note: I froze half my batch. So far they've held up pretty well!

How are you liking Sweet Treats Week? Would you like to see more themed weeks in the future?