Muffin Monday- Glazed Doughnut Muffins

Happy Monday! I'd say happy if the high for today weren't 67..but that does give me the opportunity to go to the mall and hunt down heels I found for 60% off, making them only $20 woohoo!

After my day with my long lost friendsys, I was exhausted. Talking takes a lot out of you. Or maybe that I don't think I slept a wink Saturday night in anticipation for Sunday. But, I had a job to do, make muffins for my momma. After running out of vanilla, thankfully I had enough for the batter and could pop those in the oven while I waited for the trusty neighbors to come to pop on over and borrow some for the icing.

Apparently they are pretty darn good, as my brother devoured one sans frosting and then another once frosted. Good thing I made a few extra or mom would look kind of funny going into work with a handful of muffins.

I came across Sweet Pea's Kitchen recently and does it have a million good recipes let me tell you. That and the fact that it's called Sweet Pea's Kitchen I was instantly drawn to it. Good thing it does the name well.

Glazed Doughnut Muffins

makes 12-14
source: Sweet Pea's Kitchen

Ingredients:

Muffins:

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

Glaze:  

3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. 

3. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. 

4. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
5. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. 

6. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

Glaze:

1. In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
2. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.