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GLAZED DONUT MUFFINS

Glazed Donut Muffins - Recipe on GnomeAngel.com

With my return to work I’ve been looking for yummy snacks that I can include in my lunchbox and try and help me avoid spending money at our workplace cafe. A couple of months ago a good friends were telling us about the doughnut/muffin recipe they’d tried out and were now somewhat addicted to and it stuck in my mind as something I’d like to try. 

So when I got a few moments to myself where I could bake I hit up my favourite recipe book, Pinterest, and tracked down a recipe for donut muffins. They’re really simple to make and I just love how, because they’re baked at such a high heat, the tops dome.

They smell great when they’re baking (because of the cinnamon and nutmeg) however I found the cinnamon to be a little too overpowering in the end product (but I was in the minority on that, heaps of others said they were great).

They don’t have a very long shelf life which means they’re not really that great for a week of lunch boxes, but they’d be great for birthday parties. I’m thinking it might be time to invest in a donut baking pan and start experimenting making baked donuts. Cause, you know, I need more baked goods in my life! *wink*

Glazed Donut Muffins - Recipe on GnomeAngel.com

Glazed Donut 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 to 1 ¼ teaspoons ground nutmeg, to taste

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups plain flour

1 cup milk

Glaze:

3 tablespoons (43g) butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

1. Preheat the oven to 220°C. 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.

2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3. Add the eggs, beating to combine.

4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7. 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.

8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9. 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.

10. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Source: My Baking Addiction

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