Double-Dipped Glazed Baked "Doughnut" Muffins
Recipe: #20448
August 05, 2015
Categories: Breakfast, Desserts, Brunch, Fathers Day Game/Sports Day, Mothers Day, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"One warning, you will eat more than one. Adapted from Goddess of Baking"
Original is 12 servings
Ingredients
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- GLAZE
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Nutritional
- Serving Size: 1 (119.6 g)
- Calories 409.1
- Total Fat - 15.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 61.8 mg
- Sodium - 335.5 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 0.8 g
- Sugars - 42.9 g
- Protein - 4.6 g
- Calcium - 79.8 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line a 12 cup muffin tin with paper liners and spray the inside of the liners with nonstick spray.
Step 2
With an electric mixer, cream together butter, oil and both sugars. Add eggs one at a time, beating after each addition. Add vanilla and beat until combined.
Step 3
In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Turn the mixer on and gradually alternate flour mixture with milk until all are combined well.
Step 4
Evenly fill each muffin cup with batter, they will be filled almost to the top.
Step 5
Bake at 350 degrees for 20-22 minutes or until a cake tester comes out clean. Allow to cool.
TO MAKE THE GLAZE
Step 6
Whisk together, melted butter, powdered sugar, vanilla, and water in a shallow bowl. Dip each muffin top into glaze, allowing excess to drip off, allow to sit 15 minutes then dip a second time (you could keep on dipping if you want until you finish all the glaze).
Tips
No special items needed.
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