Glazed Doughnut Muffins

What's a better way to follow up a day of running around after a long weekend and making a pretty delicious Stuffed Pepper Casserole other than having Glazed Doughnut Muffins?

There isn't one. Unless it was also Friday and I didn't have to work tomorrow. Or I hit the lottery...

You get the point. As far as food goes, this is the best follow up. These muffins are unreal, and pair perfectly with a cup of chamomile tea with honey and milk. Good thing I'm on a wedding diet...

So, the muffins themselves aren't too sweet. The cinnamon and nutmeg add great flavor. The glaze is what gives them a sweet kick, but just enough so it's not overly sweet.  While baking these, when I went to rotate them halfway through, I thought they were going to be a disaster. They looked like they were overflowing the muffin cups and just going to be a spillover and burn type of baking disaster. But, after the last round of baking, they came out perfectly rounded and popped up. Like magic! This is the best muffin batter I've ever made. I definitely want to try it with other flavors in it like berry, banana, chocolate chip, caramel, pumpkin, apple spice...

Glazed Doughnut Muffins
from Sweet Pea's Kitchen

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1. Preheat oven to 425 and line a muffin pan with liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth.
3. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.
4. 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!
5. Spoon batter into cups, filling the cups, and smooth tops. 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.
6.To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
7. 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 then serve.

**I only dipped mine once, I didn't want the second layer of glaze, I'm not keen on all that sugar!