Glazed Doughnut Muffins Recipe 455

Steps:

• 1. Preheat oven 425°F Lightly grease a standard muffin tin or line with 12 paper muffin cups
• 2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, one at a time. Beating well after each addition. Add Vanilla
• 3. In a separate bowl, mix the baking powder, baking soda, nutmeg, cinnamon and salt. Alternately add the flour mix and milk. Start and end with the flour. Mix well
• 4. Spoon the batter evenly into the prepared pan (scant 1/3 cup per muffin) Bake muffins for 17-19 minutes, or until they're a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean
• 5. GLAZE: In a medium bowl whisk the melted butter, confectioners' sugar, vanilla and water until smooth
• 6. When the muffins have cooled slightly, dip the muffin crown into the glaze. Hold muffin at an angle and rotate. Allow some of the excess to drip off. Do this to all the muffins and set on cooling rack.
• 7. When the glaze has hardened (3-5 minutes) repeat dipping
• 8. Let set for another 3-5 minutes longer for glaze to harden before serving. These are delicious warm or cold. You can re-heat in Microwave 10 seconds

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• 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 the paper cups peel off the muffins nicely.
• In a medium-sized mixing bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until 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 15 to 17 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, confectioners' sugar, vanilla and hot 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.

Steps:

• Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. 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. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not over mix! Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. 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. To make the glaze, In a medium bowl mix together the melted butter, confectioners' 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. Once hardened, dip a second time and allow to harden then serve.