I remember the days many years ago working in the croissant café, I was always surrounding by the smell of fresh baked goods and good coffee as well as the company of friendly customers. The café was in one of the busiest shopping centers in town but the moment you walked in, you were taken away from it all and surrounded by warm friendly smile and it was such a nice and cozy place to meet a friend for coffee or simply read a book. I guess that’s where my love of fresh bakery goods started!
We don’t eat doughnuts often, but we do eat a lot of muffins. They freeze well and are perfect for grabbing and heading out the door to work. I ran past this recipe on the blog My Baking Addiction and found this yummy muffin recipe. They do taste a lot like old fashioned doughnuts and the pumpkin spice adds a little Fall flavor to them and they are Kid-Approved Delicious!
Glazed Doughnut Muffins
Makes: 12 muffins
For the 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
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cup all-purpose flour
- 1 cup milk
For the Glaze
- 3 Tablespoons butter, melted
- 1 cup powdered sugar (confectioners’ sugar), sifted
- 3/4 teaspoon vanilla
- 1 1/2 Tablespoons hot water
- Preheat oven to 425 degrees. Lightly grease a 12-cup standard size muffin tin or line with 12 paper muffin cups, and lightly grease each muffin cup with non-stick vegetable or butter spray; this will ensure muffin won’t stick to muffin cup and will be easier to peel off.
- In a large bowl beat together with electric mixer- butter, vegetable oil, and sugars till smooth.
- Beat in eggs, one at a time.
- With the mixer on low speed, beat in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.
- Stir the flour into the butter mixture alternately with the milk. Mix until just combined.
- Spoon batter into cups, filling the cups to the top, and then smoothing the tops. Divide batter equally among prepared muffin cups.
- Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
- Cool muffins in muffin tin for 5 minutes. (If you keep them in for longer… the bottoms will still cook) then transfer to wire rack and cool 10 minutes before glazing.
- 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. Once hardened, dip a second time and allow to harden then serve.
Store in an airtight container.
adapted from My Baking Addiction