Glazed Doughnut Muffins

By tonym

Donut muffins? Bring them on for brunch or breakfast. The glazed really does make these taste like fresh and hot donuts!

Ingredients

• GLAZE:
• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup milk
• 1/4 cup plus 2 tablespoons buttermilk
• 10 tablespoons butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Details

Servings 12
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 400°F.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, whisk together milk and buttermilk, set aside.

In a large mixing bowl, using and electric hand mixer on medium speed, blend together butter and sugar until well combine, about 30 seconds. Mix in eggs one at a time mixing after each addiction. Blend in vanilla. Using a wooden spoon to mix, add flour mixture in three separate batches, alternating with two additions of the milk mixture, mixing just until combine after each addition (batter will be thick).

Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin) filling each one nearly full (about 1/3 cup batter per each). Bake in preheated oven 17 - 20 minutes until toothpick inserted into center of cupcake comes out clean.

Transfer to a wire rack and allow to cool for about 10 minutes.

During the last few minutes of cooling prepare glaze by whisking together powdered sugar, milk and vanilla in a small bowl. Dip each muffin in glaze, while twirling and rotating to evenly coat tops (and allowing it a few seconds to get a good layer of coating on), then lift and allow excess glaze to run off. Enjoy warm or allow cupcakes to rest at room temperature about 5-10 minutes until glaze has set. Store in an airtight container.

*Recipe updated 10/25/12, I made these a second time around today and omitted the lemon juice and used real buttermilk instead. If you don't have buttermilk, simply add just over a teaspoon of lemon juice to 1 cup + 2 tablespoons milk.