Sunday, August 7, 2011

Double Glazed Doughnut Muffins

I have a guest in my home, meaning I need to bake.  My boyfriends brother came up to visit this weekend before he goes off to college, so I wanted to fill his body with delicious treats.  As a young man with a fast metabolism, he ate 4 of these muffins and I think he got skinnier.   Haha, I ate one and I think I gained 5 pounds.  Its not fair. Anyway, these are great muffins that you can whip up quickly on any morning.   The cinnamon and nutmeg make your kitchen smell amazing, and the glaze is a perfect sweet addition on top.  I thought they were a little dry, but the flavor is there.  I might have baked them a minute or two too long also, but I will definitely be trying these again soon.  They were a big hit with the boys and neighbors!!

Double Glazed Doughnut Muffins - Adapted from My Baking Addiction
Yield: 18 Muffins
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

Glaze Ingredients:
3 Tablespoons Unsalted Butter, melted
1 Cup Powdered Sugar, sifted
1 Teaspoon Vanilla
2 Tablespoons Hot Water

  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.
  2. In the bowl of your electric mixer using the paddle attachment, cream together the butter, vegetable oil, and sugars till smooth
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  7. 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.
  8. In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and water. Whisk until smooth.
  9. 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!
  10. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
  11. Enjoy!!


  1. I'm all for the double glaze on anything. These look delicious! I would love to have one right NOW!! Thanks for sharing on Sweet Indulgences Sunday.

  2. Mmmmm!!! These look amazing and yummy. If you get a chance I would love you to link your muffins up to More the Merrier Monday. It starts tonight and lasts through Wednesday. See you there.

  3. I've made donut muffins before but man, I should have glazed them!!! Terrific idea.

  4. These look tasty! I bet it's a lot easier than making donoughts, too. Great recipe idea.

  5. Double yummy with double glaze! They look delicious.

  6. This looks great! Thanks so much for sharing it at Savory Sunday!! Have a great week!

  7. I printed this recipe today to make a treat for my workmates thanks for sharing

  8. Just made these the only cases I had were to big so they rose a little funny and didnt look as uniform as yours but mmmmm they taste so good

  9. I love glazed doughnuts... these are definitely calling my name.

  10. I can't wait to make these. I bookmarked them last week!

  11. with 6 blessings this sounds like my kind of morning treat, I cannot wait to make them in the morning

  12. Yummy! Please link these delicious

  13. Love this recipe! Looks like a great one for back to school!
    Thanks for joining us on Cupcake Tuesday!

  14. this looks incredible! Thanks for linking to Tasty Tuesday.

  15. Oh, yummy! What a great breakfast muffin!

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