I don't remember the first time I had old-fashioned doughnuts. I don't remember how old I was, where I was, or why I had them. But the taste has still lingered in my mouth all these years and I can remember perfectly well that these doughnuts were amazing.
And these muffins fall nothing short of what I recall. The best part is the glaze. It hardens up, but as soon as you take a bite, it melts in your mouth. The actual muffin part is moist and has a hint of cinnamon and nutmeg, making them light and refreshing. They're also a nice little morning treat to surprise all the Dads and Dads-to-be this Sunday. Happy Father's Day to all of you amazing Dads out there. Enjoy!
Printable Recipe
Ingredients
For the Muffins:
- 1/4 cup butter, slightly softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large 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 extract
- 2 2/3 cups all-purpose flour
- 1 cup low-fat milk
For the Glaze:
- 3 tbsp. butter, melted
- 1 cup confectioners’ sugar, sifted
- 3/4 tsp. vanilla
- 2 tbsp. hot water
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 just until 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!
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.
To make the glaze, 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. Serve and enjoy!
Source: Adapted from Sweet Pea's Kitchen
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 just until 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!
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.
To make the glaze, 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. Serve and enjoy!
Source: Adapted from Sweet Pea's Kitchen
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