Glazed Donut Muffins

These muffins are called glazed donuts muffins because, well, that's what they taste like. You'll think you're eating a lovely nutmeg-spiked cake donut with a tasty glaze, but you're really eating a muffin. And it's baked, not fried, so there's no guilt involved. Just deliciousness. You can probably whip these up just as you preheat the oven, so delight the dear ones in your life today, and make these muffins!

In a large bowl, beat the butter, vegetable oil, sugar and brown sugar until smooth. Beat in eggs,

one at a time. With the mixer on low speed, add in 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.

Spoon batter into paper-lined muffin cups.

Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes. 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, powdered 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.

Muffins are best eaten within one day, but you will probably eat them within one hour...

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Glazed Donut Muffins

Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 2/3 cups flour
1 cup milk

Glaze:
3 Tbsp. butter, melted
1 cup powdered sugar
3/4 tsp. vanilla
2 Tbsp. hot water

In a large bowl, beat the butter, vegetable oil, sugar and brown sugar until smooth. Beat in eggs, one at a time. With the mixer on low speed, add in 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.

Spoon batter into paper-lined muffin cups. Bake at 425 until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes. 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, powdered 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. Muffins are best eaten within one day.

Recipe Source: Sweet Pea's Kitchen