Glazed doughnut muffins
A cake-like doughnut with a sugary glaze are easily made in a muffin tin for a brunch get together.
These muffins are accurately named as they really do remind me of doughnuts – at least cake doughnuts rather than yeasted doughnuts. It could be the taste of cinnamon that reminds me of doughnuts, but it’s also the glaze. (Confession: I didn't sift the confectioners' sugar or the glaze so you can see little lumps in the glaze.) They are delicious! As with any muffin recipe, mix sparingly, just enough to have the batter come together. If you overmix, the muffins won’t have as tender a crumb or texture.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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These would make for a good addition to an Easter brunch, if you're planning that far ahead. To make them as doughnut like as possible, let both layers of the glaze set before serving. Or serve gooey warm with runny glaze.
To avoid the lumps in the glaze, simply strain it before using. I find it's easier to strain glaze or frosting rather than sifting confectioners' sugar before using. If you sift the sugar to get out the lumps, tiny lumps can still form in your glaze as you mix the sugar with the liquid. Save a step and strain the glaze once it's made and before it sets.
Glazed Doughnut Muffins
From Sweet Pea's Kitchen
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 cup milk
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, add 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 overmix.
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.
For the glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
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 before serving.
Related post on The Pastry Chef's Baking: Diner-Style Powder Milk Doughnuts
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