Yummy Glazed Doughnut Muffins Recipe - Guide Recipe
Yummy Glazed Doughnut Muffins Recipe
Yields 1 dozen
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup milk
1/4 cup + 2 Tbsp buttermilk
10 Tbsp butter , softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Glaze:
1 1/2 cups powdered sugar
3 Tbsp milk
1/2 tsp vanilla extract
INSTRUCTIONS:
First , Preheat oven to 400 degrees. In a mixing bowl , whisk together flour , baking powder , baking soda , salt , cinnamon and nutmeg , set aside. In a separate bowl , whisk together milk and buttermilk , set aside.
Then , In a large mixing bowl , using and electric hand mixer on medium speed , blend together butter and sugar until well combine , about 30 seconds. Mix in eggs one at a time mixing after each addiction. Blend in vanilla. Using a wooden spoon to mix , add flour mixture in three separate batches , alternating with two additions of the milk mixture , mixing just until combine after each addition (batter will be thick). Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin) filling each one nearly full (about 1/3 cup batter per each). Bake in preheated oven 15 - 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack and allow to cool for about 10 minutes.
During the last few minutes of cooling prepare glaze by whisking together powdered sugar , milk and vanilla in a small bowl. Dip each muffin in glaze , while twirling and rotating to evenly coat tops (and allowing it a few seconds to get a good layer of coating on) , then lift and allow excess glaze to run off. Enjoy warm or allow cupcakes to rest at room temperature about 5- 10 minutes until glaze has set. Store in an airtight container.
NOTES:*recipe updated 10/25/12 , I made these a second time around today and omitted the lemon juice and used real buttermilk instead. If you don't have buttermilk , simply add just over a tsp of lemon juice to 1 cup + 2 Tbsp milk.
Recipe adapted from Fine Cooking
