Glazed Buttermilk Doughnut Muffins

By msweeney

Ingredients

• Glaze:
• Glazed Buttermilk Doughnut Muffins ~~~adapted from King Arthur Flour
• oven to 425
• makes 12 muffins
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• Cream the butter, oil and sugars together. Add in the eggs, one at a time. Then add the vanilla. Beat well.
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste (I used freshly grated)
• 3/4 teaspoon salt
• 2 2/3 cups all-purpose flour
• 1 cup buttermilk (you can use regular milk)
• 1/4 c milk
• 1 t vanilla extract
• 2 c sifted confectioners sugar

Details

Servings 12
Adapted from theviewfromgreatisland.com

Preparation

Step 1

Preheat oven to 425
makes 12 muffins

Cream the butter, oil and sugars together.  Add in the eggs, one at a time.  Then add the vanilla.  Beat well.

Whisk the dry ingredients together, and add them, alternately with the buttermilk, to the butter and eggs.  Begin and end with the dry ingredients.Grease your muffin tin and fill the cups. They will be full.

Bake for 15-17 minutes, just until a toothpick inserted in the center comes out clean. Don’t overbake.
Remove the muffins from the pan and cool on a rack.
Dip the cooled muffins, top down, into the glaze, swirling it around a bit to insure you get a good coating. Set them back on the rack. After you’ve dipped all the muffins, go around and dip them a second time.

Glaze:
Heat the milk in a small saucepan and then, off the heat, add the extract and sugar, whisking into a smooth glaze.