I saw these beauties (Glazed Donut Muffins) on pinterest and had to have them. Like right now. Not tomorrow, not this weekend, right now at 8:00 PM.
I had all the ingredients called for on Lil’ Luna’s site, so I decided to just go for it!
Now I’m going to recommend you follow the instructions but I’m going to remind you that I rarely do! I started off right, but finishing was… well, we’ll get there. Here I just have the oil and butter in the bowl.
I added the sugars and let the mixer do the hard work.
I used olive oil because that’s the only oil I use, but it did not alter the flavor of these at all!
This was the consistency after adding the eggs.
Now the instructions say to add a bunch of other stuff to the batter right now and then alternate the flour and milk at the end… I didn’t do that.
I threw all the dry stuff together… flour, baking soda and powder, salt, cinnamon and nutmeg. Then I added the milk. My milk, by the way, was raw milk I had purchased from the Amish and it had started to sour just slightly, so it was more like buttermilk than sweet milk.
Then, after adding the milk, I added the sugar and egg mixture and anything else I left out of the recipe. (I’m not lying! You would think everything I make would just be disaster after disaster!)
This batter was like a really smooth frosting. One heaping ice cream scoop per cupcake. I did not make these in my large muffin tins. I didn’t have any cupcake liners, so I just sprayed the tin. Then I put them in a preheated 425 degree oven for 20 minutes. I forgot to turn mine, so I’m reminding you to turn yours at the halfway mark!
Wow… look at that rise. And they came out easily after a little jiggle of the top.
While they were baking, I made my glaze. They had to cool for at least 10 minutes before I could get them out of the pan, so I probably could have waited to make it then but I didn’t. I could have used that time to clean up my mess, but I didn’t. I made the glaze while they were baking and watched TV while they were cooling.
I added the hot water to the powdered sugar and started the mixer on low.
In an effort to be more efficient, I added my vanilla to the melted butter before I started the glaze so I wouldn’t have to try to measure it while mixing.
I know these pictures are not awesome but I wanted you to see how I scrape my bowl… I rest the spatula where I want it (away from the beaters) and let the mixer do the work.
The glaze was very glaze-y!
So I loved the idea of dipping the muffin tops into the glaze but it didn’t really work that well for me. I think my tops were too fluffy… and then after 6 I came to the side that didn’t get baked the same (make sure you turn them while baking), so the top fell off of one into the glaze and I had to fish it out and try to stick it back on for the pictures. True story…
It didn’t work… sticking the top back on… you can see it fell as I was taking the picture. But these are AWESOME!!! The only thing I will change about these when I make them again is that the original, original recipe called for 1/4 tsp of baking soda and Lil’ Luna’s recipe called for 1/2 tsp and I will make them with 1/4 tsp. The soda was just a tad tasty in the final, so I’m going to change this recipe to 1/4 tsp.
- For the Muffins:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- For the Glaze:
- 3 tablespoons butter; melted
- 1 cup confectioners’ sugar; sifted
- 1 teaspoon vanilla
- 2 tablespoons hot water
Preheat oven to 425 degrees. Line cupcake tray with liners or spray with cooking spray.
In your mixer, beat together butter, oil and sugars until smooth. Add eggs and beat until fluffy. Add powder, soda, nutmeg, cinnamon, salt vanilla, milk and flour. Beat well.
Spoon batter into liners and fill to tops.
Bake for 15-20 minutes or until tops are golden and springy to the touch. Rotate pan in oven after 8-10 minutes for even baking. Let cool 10 minutes before adding Glaze.
To make the glaze, mix melted butter, powdered sugar, vanilla and water together. Mix until smooth.
When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden.