Double Glazed Doughnut Muffins

By Texaschef11

Ingredients

• Glaze Ingredients:
• 1/4 Cup Butter, Unsalted and room temperature
• 1/4 Cup Vegetable Oil
• 1/2 Cup Sugar
• 1/3 Cup Brown Sugar
• 2 Eggs
• 1 1/2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 3/4 Teaspoons Ground Nutmeg
• 1 Teaspoon Cinnamon
• 3/4 Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• 2 1/2 Cups Flour
• 1 Cup Milk
• 3 Tablespoons Unsalted Butter, melted
• 1 Cup Powdered Sugar, sifted
• 1 Teaspoon Vanilla
• 2 Tablespoons Hot Water

Preparation

Step 1

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray, this will ensure that they peel off the muffins nicely.
In the bowl of your electric mixer using the paddle attachment, cream together the butter, vegetable oil, and sugars till smooth
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 14 to 16 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, powdered 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. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice!
Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Enjoy!!