Double-Dipped Glazed Baked "Doughnut" Muffins
Created by RiverSuzy on August 5, 2015
- Servings: 12
- Prep Time: 20m
- Cook Time: 20-22m
- Recipe #20448
Ingredients
- 1/3 cup butter, softened
- 1/4 cup oil (vegetable oil)
- 1/2 cup granulated sugar (white)
- 1/2 cup light brown sugar (lightly packed)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon (can up to 1 teaspoon if you really love cinnamon)
- 3/4 teaspoon salt
- 1 cup milk (2%)
- GLAZE
- 4 1/2 tablespoons melted butter (salted)
- 1 1/2 cup confectioners' sugar
- 1 1/2 teaspoon vanilla extract
- 3 tablespoons water
How to Make
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Step 1: Line a 12 cup muffin tin with paper liners and spray the inside of the liners with nonstick spray.
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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.
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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.
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Step 4: Evenly fill each muffin cup with batter, they will be filled almost to the top.
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Step 5: Bake at 350 degrees for 20-22 minutes or until a cake tester comes out clean. Allow to cool.
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TO MAKE THE GLAZE
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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).
Nutritional Facts
- 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