Ok. I'll tell you now. You want to make these. They are so good. They pop up regularly over on Pinterest, which is where I found them. I've tried them a few times now. I really haven't changed anything about the original recipe, other than to use a different glaze. The blogger used melted butter in the glaze, and I felt that was an unnecessary addition of calories and use of butter. So I just threw together a simple powdered sugar glaze that worked great. Hope you enjoy these as much as we have!
Spiced Doughnut Muffins
1/4 cup butter, at room temperature
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 lg eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups all-purpose flour
1 cup milk
Line muffin tins with 12 paper liners or lightly grease. In a mixing bowl, beat together butter, oil, sugar and brown sugar until creamed. Add in eggs and beat well. Mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Alternate adding flour and milk and mixing well after each addition. Its important to start with flour and end with flour--when you add the milk the batter tends to break up a bit and the flour then helps smooth it out again. When I do it, I add flour-milk-flour-milk-flour. Your batter will be thick and fluffy. Fill your muffin cups to the top. Bake in a preheated oven at 425F (220C) for 15-20 minutes. Muffins will have a great domed top and be slightly browned on top. Test for doneness with a toothpick or by lightly tapping the top to see if it springs back.
Glaze
1 cup powdered sugar
pinch of salt
dash of vanilla (1/8 tsp or so)
2 Tbs milk
While muffins are baking, mix together the glaze. If its too runny, add just a little powdered sugar. If its to thick, add a little milk. I do this in just a regular salad/cereal sized bowl. After the muffins are finished and you can handle them, take each muffin and dip the top in the glaze. Set on a wire rack or plate to allow glaze to drip (you might want to put newspaper or parchment paper under it if you don't want a big mess on your counter!). Serve warm and enjoy!
Notes: The amount of batter completely fills up 12 regular sized muffins for me. You might could get a few more if you wanted. But by filling them to the top the muffins rise really well and make a big top that is easy for dipping in the glaze. If you want to double dip your muffins in the glaze you'll need to double it. The 1 cup of powdered sugar is just enough for 12 muffins and I'm usually kind of scraping the bottom with the last muffin or two!
Spiced Doughnut Muffins
1/4 cup butter, at room temperature
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 lg eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups all-purpose flour
1 cup milk
Line muffin tins with 12 paper liners or lightly grease. In a mixing bowl, beat together butter, oil, sugar and brown sugar until creamed. Add in eggs and beat well. Mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Alternate adding flour and milk and mixing well after each addition. Its important to start with flour and end with flour--when you add the milk the batter tends to break up a bit and the flour then helps smooth it out again. When I do it, I add flour-milk-flour-milk-flour. Your batter will be thick and fluffy. Fill your muffin cups to the top. Bake in a preheated oven at 425F (220C) for 15-20 minutes. Muffins will have a great domed top and be slightly browned on top. Test for doneness with a toothpick or by lightly tapping the top to see if it springs back.
Glaze
1 cup powdered sugar
pinch of salt
dash of vanilla (1/8 tsp or so)
2 Tbs milk
While muffins are baking, mix together the glaze. If its too runny, add just a little powdered sugar. If its to thick, add a little milk. I do this in just a regular salad/cereal sized bowl. After the muffins are finished and you can handle them, take each muffin and dip the top in the glaze. Set on a wire rack or plate to allow glaze to drip (you might want to put newspaper or parchment paper under it if you don't want a big mess on your counter!). Serve warm and enjoy!
Notes: The amount of batter completely fills up 12 regular sized muffins for me. You might could get a few more if you wanted. But by filling them to the top the muffins rise really well and make a big top that is easy for dipping in the glaze. If you want to double dip your muffins in the glaze you'll need to double it. The 1 cup of powdered sugar is just enough for 12 muffins and I'm usually kind of scraping the bottom with the last muffin or two!
I just wanted to say I love your blog! I live in China so I often go to your blog for recipes to make things since I love to bake and cook! Thank you for posting keep them coming!
ReplyDeleteThank you for your blog! I am a fellow mom, living in China and appreciate your recipes. I have already made the broccoli and cheddar soup in bread bowls, chicken nuggets, biscuits, green bean casserole, and now these delicious muffins (and I found out about your website a month ago!). I love to cook but when I came to China three years ago I had never cooked anything without cans and frozen food. One addition I made to the muffins, since I had it on hand, was to sprinkle shredded coconut on top after the glaze. Thanks again!
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