Glazed Doughnut Muffins | 2 Sisters 2 Cities

My boyfriend was told last-minute by his work that he was going to have to go to Costa Rica on and off for the next few months and that he was leaving on Monday! Our weekend was a blur of laundry, shopping, and packing to get him ready for the trip. We ate most of our meals out that weekend because of the lack of time, so on Sunday morning I felt like I needed to make him sometimes special. I didn’t want to go out to the store, so it basically had to come from ingredients I already had on hand. I found this recipe while looking through blogs and knew it was perfect. These muffins were so moist and very much like a glazed doughnut . My boyfriend loved them and so did I! It was the perfect sending-off treat.

Glazed Doughnut Muffins

Author: K

Recipe type: Breakfast

Serves: 12

Ingredients

¼ cup butter
¼ cup vegetable oil
¾ cup sugar
⅓ cup brown sugar
2 large eggs
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground nutmeg
2 tsp. cinnamon
¾ tsp. salt
1 tsp. vanilla extract
2⅔ cup flour
1 cup Skim milk
Glaze:
3 tbsp. melted butter
1 cup powdered sugar
1 tsp. vanilla extract
2 tbsp. hot water

Instructions

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
In the bowl of a mixer combine butter, oil and sugars until smooth. Add in eggs and beat until fluffy about 2-3 minutes. Next add in baking powder, baking soda, nutmeg, cinnamon, salt, vanilla, milk and flour. Mix well.
With a muffin scoop or ¼ cup measuring cup, scoop batter into muffin tin. Place muffin pan in oven and let bake for 15-17 until golden. Allow muffins to cool in tin for 5 minutes, then take out of pan and let cool for an additional 5 minutes.
Prepare glaze by combining all the ingredients. Mixing until smooth. After the muffins have cooled for the 10 minutes, dip top of the muffins into the glaze. Let first layer of glaze dry and then dip in glaze a second time. Allow glaze to dry and serve.

Source– adapted from Lil’ Luna

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