A few weeks ago a Dunkin Donuts opened up not too far from where the hubs and I live. Every time I pass it I have to muster up every bit of self control I have not to pull through the drive-thru and order up a mixed dozen. Red velvet? Yes please. Chocolate Frosted? Yes again. Plain glazed? You bet. I'm pretty sure I've never met a doughnut I didn't immediately make friends with.
But what about doughnut muffins? I came across the recipe for these on one of my favorite blogs, Sweet Pea's Kitchen. I've tried several other recipes from Christina and have always been blown away, so I figured I'd give this one a go. I wasn't exactly sure how it would be possible for a muffin to taste like a doughnut, but I took a leap of faith based on all the rave reviews I read.
I was making these muffins for my Sunday School class, so I made them the night before to be on the safe side. That way if they were a flop I would still have a few hours to throw something else together the next morning. What can I say, I'm a bit of a worry wart and would always rather be safe than sorry!
These muffins turned out tasking much more like doughnuts than I had anticipated. I loved the subtle brown sugar and cinnamon flavor they had and was pleasantly surprised that the glaze that topped them didn't make them so sickeningly sweet that they seemed like a rich dessert.
I was a little perplexed as to why my glaze never set up like the one's in Christina's photos (mine was more clear and never took on that hard/white appearance even after it had dried), but it was delicious nevertheless.
These muffins would be a great unexpected addition to any breakfast or brunch, and they are especially a new favorite of mine since they can be prepared beforehand. Dare I say these muffins might be able to give Dunkin Donuts a run for their money? I'll let you be the judge :)
Glazed Doughnut Muffins adapted from Sweet Pea's Kitchen
For the muffins:
1/4 C butter
1/4 C vegetable oil
1/2 C sugar
1/3 C brown sugar
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 extract
2 2/3 C all purpose flour
1 C milk
For the glaze:
3 Tbsp butter, melted
1 C confectioners sugar, sifted
3/4 tsp vanilla
2 Tbsp hot water
Preheat oven to 425 degrees. Prepare muffin pan with liners and/or lightly grease.
In bowl of stand mixer fitted with paddle attachment beat butter, oil, and sugar til smooth. Beat in eggs one at a time. Set mixer on low speed and add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Continue mixing until just combined.
Blend in flour and milk alternately, starting and ending with the flour mixture.
Divide batter among muffin tins and bake until light golden, 15-17 minutes.
Cool muffins in pan for 5 minutes and then remove to wire rack to cool for additional 10 minutes.
Mix all ingredients for glaze together in bowl. Whisk until smooth.
Dip tops of muffins into the glaze and set back upright. *Set them on parchment paper to catch any extra glaze that might drip.
Let muffins set and then repeat process of dipping them in glaze (2 layers of glaze total).
Muffins will keep at room temp for a day or two.