Thursday, October 21, 2010

Mini Glazed Donut Muffins

I should be playing with my dog; she looks sad laying there on her bed but I had try just one more donut recipe today.  These mini donut muffins are a lot closer in taste to the store bought cake donuts I'm trying to replicate.  Because a cinnamon/sugar mixture wouldn't cut it, they were double dipped in a powdered sugar glaze.

Mini Glazed Donut Muffins
slightly adapted from My Baking Addiction
Makes about 24 mini muffins

2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup granulated sugar
2 tablespoons + 1-1/2 teaspoons brown sugar
1 large egg
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 to 3/4 teaspoon ground nutmeg, to taste (I used 1/2 teaspoon)
1/3 teaspoon salt
1/2 teaspoon vanilla extract
1-1/3 cups all purpose flour
1/2 cup milk

For the Glaze:
4 tablespoons melted butter
1-1/3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons hot water

Preheat the oven to 425°F. Lightly grease mini muffin trays. Or line with mini paper 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 egg, 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 about 1 tablespoon of the batter into the prepared trays.

Bake the muffins for 8 to 10 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 water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Repeat, if desired.  (I recommend repeating.)

Serve warm or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

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