GLAZED DOUGHNUT MUFFINS
Make and share this Glazed Doughnut Muffins recipe from Food.com.
Provided by MJMommy13
Categories Quick Breads
Time 25m
Yield 12 Muffins
Number Of Ingredients 17
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.
Nutrition Facts : Calories 323.2, Fat 13.1, SaturatedFat 5.6, Cholesterol 51.6, Sodium 300.6, Carbohydrate 47, Fiber 0.9, Sugar 24.2, Protein 4.7
GLAZED CHOCOLATE POTATO DOUGHNUT MUFFINS
This easy chocolate potato doughnut muffin recipe from series co-host Amy Traverso is among the delicious recipes from season five of Weekends with Yankee.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Instructions Preheat the oven to 375° and set a rack to the middle position. Generously grease a 12-cup muffin tin with butter, then sprinkle each well with granulated sugar. Tilt the muffin tin to fully coat with the sugar, then pour out any excess. Using a standing or handheld mixer, beat the 6 tablespoons butter with the brown sugar until light and fluffy, 3 to 4 minutes. Add one egg and beat for one minute. Scrape down the sides of the bowl, add the other egg, and beat again. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Add a third of the dry ingredients to the butter mixture and stir to combine. Add the potatoes and half the buttermilk. Stir to combine again, scraping down the sides of the bowl as you do. Add the remaining dry ingredients and buttermilk and mix just until smooth. Divide the batter evenly among the wells of the muffin tin (a large cookie scoop helps here). Bake until the muffins are firm in the center and just beginning to pull away from the sides, 15 to 18 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely. When the muffins have cooled, make the glaze.
- Instructions In a small bowl, whisk the confectioners' sugar with the milk until smooth. Set the muffins on their wire rack over a rimmed baking sheet, then drizzle evenly with the glaze. Decorate with sprinkles, and let the glaze set before serving.
GLAZED DOUGHNUT-MUFFINS.....BEBITA
I found this recipe a while back on the internet and I have to tell you, THEY ARE DELICIOUS I have baked them 2 times already and will keep baking this yumminess. Enjoy
Provided by Martha Aguirre @Bebita
Categories Other Breakfast
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, 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. NOTE here I actually checked them at 13 minutes and they were done (as for my oven) So make sure you check them before the 15 minutes.
- Remove them from the oven, and let them cool for 5 to 10 minutes before you glaze, if they are hot glaze will just melt away.
- FOR THE GLAZE 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.
- THIS SEEMS LIKE SO MANY INGREDIENTS AND STEPS, BUT IT IS ACTUALLY VERY VERY EASY TO MAKE THIS. I ACTUALLY HESITATED TO MAKE THIS RECIPE BUT I WENT FOR IT AND I AM GLAD I DID. ONCE YOU HAVE ALL YOUR INGREDIENTS TOGETHER IT IS SMOOTH SAILING FROM THERE.
GLAZED DOUGHNUT MUFFINS
While having your morning coffee, do you ever sit and argue with yourself, doughnuts or muffins? Well with this recipe, you do not have to that. You get the best of both worlds. These are fun to make and the kids love them! Plus, the best thing about this recipe, is everything are generally items we always have on hand.
Provided by Missy Wimpelberg
Categories Other Breakfast
Time 40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 425 degrees. Line 12 muffins cups with liners or spray with Pam.
- 2. 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 making sure everything is thoroughly combined.
- 3. 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.
- 4. 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.
GLAZED DOUGHNUT MUFFINS RECIPE - (4.5/5)
Provided by carolync
Number Of Ingredients 19
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.
GLAZED DOUGHNUT MUFFINS
Got this recipe from Pinterest- mybakingaddiction.com
Provided by Gail Welch
Categories Other Snacks
Time 30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 425F. Lightly grease muffin tin or line with 12 paper muffin cups and grease the cups with non stick vegetable oil spray.
- 2. In medium size mixing bowl. cream together the butter, vegetable oil and sugars until smooth.
- 3. Add the eggs, beating to combine.
- 4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.
- 5. Sift the flour into the butter mixture alternately with the milk, beginning and ending with flour. Make sure everything is thoroughly combined.
- 6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- 7. Bake muffins for 15 -17 minutes, or until they are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- 8. IN A MEDIUM MIXING BOWL PREPARE THE GLAZE: Combine melted butter, confectioners' sugar, vanilla and water. Whisk until smooth.
- 9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. May dip in glaze again, if preferred. SERVE WARM OR COOL ON A RACK. WRAP AIRTIGHT. Muffins will keep at room temp. for about a day.
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