Donuts are donuts and muffins are muffins. Right? Plain and simple, they should not be confused in the pantheon of breakfast breads. Donuts are deep fried, muffins are baked. So, how do you make a donut muffin? Well, leave it to Pinterest to provide us with a recipe for Old Fashion Donut Muffins.
Old Fashion Donut Muffins
Makes 12-15 regular size muffins
- 1/4 cup butter, room temperature
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 2 2/3 cups app-purpose flour
- 1 cup milk
- 3 tablespoons butter, melted
- 1 cup confectioner’s sugar, sifted
- 3/4 teaspoon vanilla extract
- 2 tablespoons hot water
- Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray and set aside.
- In a large bowl beat together butter, vegetable oil, and sugars till smooth.
- Beat in eggs, one at a time.
- With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla just until combined.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not over-mix!
- 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, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze:
- Mix together the melted butter, confectioners’ sugar, vanilla and water.
- Whisk until smooth.
- When muffins have cooled slightly, dip the muffin crown into or brush it with the glaze and allow the glaze to harden.
- Once hardened, dip or brush a second time and allow to harden.
- We only made half a batch of glaze and it was enough to glaze all 12 muffins.
- Serve and enjoy!