After a late night with some of our friends, I got up the next morning to make breakfast for those that crashed at our house instead of driving home (we’re very responsible when it counts). I had been craving glazed donuts and thought that glazed donut muffins might just hit the spot. I was right! They’re cinnamon-y and nutmeg-y and covered in a vanilla glaze. Everyone agreed they were quite the breakfast.
I made a dozen medium muffins and then 24 mini muffins. The minis went a lot faster, since they’re about a bite each. I put out a bowl of the glaze after I had glazed the larger ones and let people dip the minis as they ate them. I would highly recommend doing the minis if you are going to have a buffet of some sort for breakfast, but the large were just as tasty and perfect for putting on a plate with eggs and bacon.
1/4 c butter
1/4 c vegetable oil
1/2 c granulated sugar
1/3 c brown sugar
1 1/2 t baking powder
1/4 t baking soda
1/2 t ground nutmeg
1 t cinnamon
3/4 t salt
1 t vanilla extract
2 2/3 c flour
1 c milk
1 c powdered sugar
1/2 t vanilla extract
3 T butter, melted
2 T hot water
- Pre-heat your oven to 425°
- Cream together the brown and granulated sugars, butter, and oil until smooth.
- Add the eggs in one at a time.
- Turn down the mixer to low speed and add the baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla.
- Alternate the flour and milk as you add them to the mix, starting and finishing with the flour.
- Divide the muffin batter between the muffin tins, about 3/4 of the way to the top.
- Bake 15 to 17 minutes, until a toothpick comes out clean and the tops are golden brown.
- Allow to cool for 20 minutes, 10 in the pan and 10 out of the pan on a wire rack.
- Meanwhile, make the glaze by whisking the powdered sugar, butter, water, and vanilla extract together in a small bowl.
- Dip the tops in the glaze and allow to cool completely before dipping them again. You’ll want two or three coats of glaze.
- Allow the tops to harden before serving.