Tuesday, April 21, 2015

glazed doughnut muffins

i love breakfast.
i love the sweet, the savory,
and everything in between.

these glazed doughnut muffins
gave you the nostalgia of a glazed doughnut,
but in muffin format. YUM.

also: are you a donut person or a doughnut person???

recipe via cooking classy 

makes 1 dozen muffins

3 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup milk
1/4 cup + 2 tablespoons buttermilk
10 tablespoons butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla

glaze ingredients
1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract


1. preheat oven to 400 degrees.

2. in a medium mixing bowl, whisk together flour, baking powder, 
baking soda, salt, cinnamon and nutmeg. set aside.

3. in a separate small bowl, whisk together milk and buttermilk. set aside.

4. in a large mixing bowl, using an electric hand mixer on medium speed, 
blend together butter and sugar until well combined. 
mix in eggs one at a time mixing after each addition.
blend in vanilla.

5. using wooden spoon to mix, add flour mixture in three separate batches, 
alternating with two additions of the milk mixture.
mixing until just combined after each addition.

6. divide batter into 12 paper lined muffin cups, filling each one nearly full.
bake in preheated oven 15-20 minutes until toothpick inserted into center of muffin comes out clean.
transfer to a wire rack and allow to cool for about 10 minutes.

do not overbake! my muffins were probably perfectly done at like 17 minutes.

7. during the last few minutes of cooling, prepare glaze by whisking together 
powdered sugar, milk and vanilla in small bowl. dip each muffin in glaze, 
while twirling and rotating to evenly coat tops 
(and allowing it a few second to get a good layer of coating). 
then, lift and allow excess glaze to run off. 
enjoy warm or allow glaze to harden and store in an airtight container.



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