Glazed Donut Muffins Recipes

Steps:

• 1. Preheat oven 425°F Lightly grease a standard muffin tin or line with 12 paper muffin cups
• 2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, one at a time. Beating well after each addition. Add Vanilla
• 3. In a separate bowl, mix the baking powder, baking soda, nutmeg, cinnamon and salt. Alternately add the flour mix and milk. Start and end with the flour. Mix well
• 4. Spoon the batter evenly into the prepared pan (scant 1/3 cup per muffin) Bake muffins for 17-19 minutes, or until they're a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean
• 5. GLAZE: In a medium bowl whisk the melted butter, confectioners' sugar, vanilla and water until smooth
• 6. When the muffins have cooled slightly, dip the muffin crown into the glaze. Hold muffin at an angle and rotate. Allow some of the excess to drip off. Do this to all the muffins and set on cooling rack.
• 7. When the glaze has hardened (3-5 minutes) repeat dipping
• 8. Let set for another 3-5 minutes longer for glaze to harden before serving. These are delicious warm or cold. You can re-heat in Microwave 10 seconds

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Lightly grease a standard muffin tin or line with 12 paper muffin cups and grease the cups with non-stick vegetable oil spray; this will ensure that the paper cups peel off the muffins nicely.
• In a medium-sized mixing bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until smooth.
• Add the eggs, 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 the batter evenly into the prepared pan, filling the cups nearly full.
• Bake the muffins for 15 to 17 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 hot water. Whisk until smooth.
• When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
• Serve warm, or cool on a rack and wrap airtight.
• Muffins will keep at room temperature for about a day.