Tuesday, October 15, 2013

Glazed Donut Muffins

I grew up with chicken fried steak, beans & cornbread or fried pork chops for dinner.  Well I grew up with peanut butter and jelly sandwiches or tomato soup for dinner because I didn't like chicken fried steak, beans & cornbread or fried pork chops.  My dad was one of those meat and potatoes guys, so my mom fixed that type of thing often.  Every once in a while she would do breakfast for dinner and that was one night I didn't have tomato soup!  I love breakfast for dinner.  Mainly because I'm not a morning person so I rarely eat breakfast.  It's pretty comforting.  Yesterday was a chilly, rainy day and Mr. Devilish and I were busy all day at the golf course volunteering at a tournament.  (I know, I know...Who plays golf in the rain?!?) so when we came home I knew we needed something cozy for dinner.  The weather put me in the baking mood, so I decided to try the Glazed Donut Muffins and prepare breakfast for dinner.  Mr. Devilish loved them.  They are light and airy, with just a hint of spiced flavor.  They aren't too sweet, except for the glaze, which makes them perfect for breakfast.  And yes, I had one this morning. 

Glazed Donut Muffins
Perfect for breakfast. 
Perfect for dinner.

Glazed Donut Muffins
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 teaspoon vanilla
2 2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
3/4 teaspoon salt
1 cup milk


3 tablespoons unsalted butter, melted
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees F.  Line a muffin tin with cupcake liners.  Set aside.  With an electric mixer combine butter, vegetable oil, granulated sugar and brown sugar until smooth.  Add eggs one at a time.  Stir in vanilla.  In a separate bowl combine flour, baking powder, baking soda, nutmeg, cinnamon and salt.  Gradually add this mixture to the sugar mixture.  Alternate adding the flour mixture and the milk, beginning and ending with the flour mixture.  Place batter into prepared muffin cups.  Bake approximately 15 minutes until tops are light golden brown, and cake tester inserted into center comes out clean.

Let cool in pan 5 minutes before removing muffins to wire rack to cool.  Meanwhile combine glaze ingredients.  When muffins have cooled about 10 minutes, carefully dip the tops of the muffins into the glaze mixture.  Once glaze sets, dip the muffins a second time.  (The only time it's socially acceptable to double dip!) Allow glaze to set, then serve.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 15 minutes

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