Glazed Doughnut Muffins

Hmm...so as my first post on this super new blog, I decided to record my first-ever totally homemade baking item! Today, I tried the recipe for "doughnut" muffins. Ok, well, I got this one off of Pintrest, my instant go-to cook book (or shall I say page?), and these did not turn out as I planned.  They are still really tasty, but since it' s compared to a doughnut, I expected it to be sweet. It tasted more like a cinnamon muffin to me. The frosting was also pretty bland, so I added some extra nutmeg and cinnamon. Also make sure your butter is completely soft. It took me forever to get it liquid-y. But, nonetheless, my first all-from-scratch recipe turned out pretty well! 

 Enjoy!

Start with these fairly basic ingrdients

Sugars, butter, oil

Everything mixed and ready to go!

Warm out of the oven. Yummy!

And the final, glazed product! 

Glazed "Doughnut" Muffins

(Courtesy of mybakingaddiction)

For the Batter

1/4 cup butter  (ROOM TEMPERATURE! Or even slightly melted)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar (no chunks!)
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze

 
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1/2 tsp nutmeg, optional   (I added this to pump up flavor)

1 tsp cinnamon, optional   (See above)

Directions

1) 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.
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.